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Roasted salmon & veg traybake
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Total Time:
20 minutes
Effortlessly create a delicious dish with fresh, vibrant flavors. Basil mustard yogurt enhances the taste beautifully.
Ingredients:
  • 400 g baby potatoes
  • 200 g green beans
  • 1 bunch of fresh basil
  • 200 g cherry tomatoes
  • 10 black olives (stone in)
  • 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
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6. - Scrub the potatoes clean, halve any larger ones, and boil in salted water for 10-12 minutes until cooked. - Add trimmed green beans for the final 2 minutes. - Drain the vegetables and transfer to a bowl. - Halve and add tomatoes, pit olives, and half of the basil leaves. - Drizzle with ½ tablespoon of olive oil, season, toss, and place in a roasting tray. - Coat salmon fillets with ½ tablespoon of olive oil, lemon juice, and season. - Place salmon on the vegetables, skin-side up, top with lemon slices, and roast for 10 minutes. - Prepare basil & mustard yogurt: crush basil with salt, add garlic, mustard, Greek yogurt, lemon juice, and olive oil. - Mix, season, and serve with the salmon traybake.

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