One-pan baked salmon This delicious baked salmon dinner takes less than an hour from start to finish – and as it's a traybake most of that is letting the oven work its magic. Switch the veggies depending on what’s in season, add some French beans, sliced fennel or courgettes if you prefer.
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
