1. Preheat the oven to 200C/400F/gas 6
2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
3. Trim the green beans and add to the pan for the final 2 minutes. Pick the Basil leaves
4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
5. Add 1/2 tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
6. Place the salmon fillets into the boil, add 1/2 a tablespoon of olive oil, and squeeze in the juice of half a lemon. Season lightly and toss to coat.
7. Lay the salmon fillets on top of the vegetables, skin side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
9. Scrape the mixture into a bowl and add the mustard., 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of the extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

Tips – Serve up with a super simple salad – toss a handful of seasonal leaves in extra virgin olive oil and a squeeze of lemon juice.