Ingredients
- 400 g baby potatoes
- 200 g green beans
- 1 bunch of fresh basil
- 200 g cherry tomatoes
- 10 black olives (stone in)
- olive oil
- 4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources
- 1½ lemons
- ½ a small clove of garlic
- ½ teaspoon Dijon mustard
- 4 tablespoons Greek yoghurt
- extra virgin olive oil
Method
Preheat the oven to 200ºC/400ºF/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 ½ a 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 bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ 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 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 and pop in the middle of the table.
