700g unpeeled new potatoes, thinly sliced
Olive oil for drizzling
50g half-fat crème fraîche
2 tsp dijon mustard
2 tsp chopped fresh dill
Zest 1 lemon, plus wedges
4 sustainably sourced salmon fillets, skin removed
6 tbsp panko breadcrumbs
230g asparagus, woody ends removed, halved if thick
125g pack tenderstem broccoli, trimmed and halved if thick
Mix the crème fraîche with the dijon mustard, dill, lemon zest and seasoning. Set aside.
Arrange the veg around the salmon and potatoes in the tray. Drizzle with oil and season. Roast for 12-15 minutes until the salmon is cooked, the breadcrumbs are golden and the veg are just tender. Serve with the lemon wedges.