4 x 120g Salmon Fillets, skin on, scaled and pin-boned
400g Baby Potatoes
200g Green Beans
1 Bunch of fresh basil
200g Cherry Tomatoes
10 Black Olives
1 1/2 Lemons
1/2 Clove of Garlic
1/2 teaspoon Dijon Mustard
4 tablespoons Greek Yogurt
Extra Virgin Olive oil
Preheat the oven to 200C/400F/gas 6
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.
Trim the green beans and add to the pan for the final 2 minutes. Pick the Basil leaves
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.
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.
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.
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.
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.
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.