Sheet Pan Salmon with Baby Potatoes, Broccoli and Cherry Tomatoes

• 450 g Mixed baby potatoes
• 2 tbsp Olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon
• 2 cloves Garlic
• 250 g Broccoli
• 200 g Cherry tomatoes
• 2 pieces Salmon fillet, skin on or skin off
• 10 g Fresh dill

1. Heat the oven to 220°C (430°F). Halve any larger potatoes so they are a similar size, then tip them onto a baking tray.
2. Drizzle the potatoes with 1 tbsp olive oil, then season with half the salt and half the pepper. Roast for 15 minutes, until they are starting to turn golden at the edges.
3. Meanwhile, cut the broccoli into bite-size florets and halve any larger cherry tomatoes. Finely grate the lemon zest, then cut the lemon in half and squeeze the juice; finely chop the garlic and dill.
4. In a mixing bowl, toss the broccoli and tomatoes with the remaining 1 tbsp olive oil, the remaining salt and pepper, the garlic, lemon zest and half the lemon juice. Add the vegetables to the tray and roast for 10 minutes.
5. Nestle the salmon among the vegetables, then spoon a little of the garlicky oil from the tray over the fish. Roast for 8 to 10 minutes, until the salmon is just opaque and flakes easily, and the potatoes are tender.
6. Scatter over the dill and drizzle with the remaining lemon juice to taste. Serve straight from the tray while everything is hot and glossy.

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