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Ingredients
- 650g/1lb 7oz small Maris Piper potatoes, scrubbed and cut into 3cm/1¼in chunks
- 2–3 tbsp olive oil
- 1 large garlic clove, sliced
- 6 spring onions, trimmed and cut into 3cm/1¼in lengths
- 200g/7oz Tenderstem broccoli, cut into 5cm/2in lengths
- 8 asparagus spears, trimmed and cut into 5cm/2in lengths
- 12 cherry tomatoes
- 4 x 150g/5½oz salmon fillets
- 2 tbsp finely chopped fresh flatleaf parsley
- 1 tbsp chopped fresh dill
- 2 tbsp capers, chopped
- 3 tbsp extra virgin olive oil
- ½ unwaxed lemon, zest and juice only
- salt and freshly ground black pepper
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Place the potatoes a large roasting tin.
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Drizzle with 2 tablespoons olive oil, season well with salt and pepper and roast for 30 minutes.
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Turn the potatoes over, add the garlic and spring onions and cook for a further 10 minutes.
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Remove the tin from the oven, add the broccoli, asparagus and cherry tomatoes and stir to coat in the hot oil.
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Make four spaces among the vegetables, and nestle one salmon fillet in each space, season well, drizzle with a little olive oil and return to the oven for a further 15 minutes.
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Meanwhile combine the chopped herbs, capers, extra virgin olive oil and lemon zest and juice in a small bowl and season with salt and pepper.
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Drizzle the herby dressing over the salmon and vegetables and serve.
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