One-Pan Lemon Salmon with Roasted Vegetables and Basil Yogurt

Method

1. Preheat the oven to 400°F/400°F/gas 6.
2. Scrub the baby potatoes clean, halving any larger ones. Cook them in a pan of boiling salted water over medium-high heat for 10–12 minutes, until tender.
3. Trim the green beans and add them to the pan for the last 2 minutes of cooking. Pick the basil leaves and set aside.
4. Drain the vegetables and transfer to a large bowl. Halve the cherry tomatoes and add them along with the olives (destoned) and half of the basil leaves.
5. Drizzle with ½ tablespoon of olive oil, toss gently, then tip everything into a roasting tray. Spread into an even layer and season with salt and pepper.
6. In the same bowl, place the salmon fillets. Add ½ tablespoon of olive oil and squeeze the juice of ½ lemon. Season lightly and toss to coat the fish.
7. Lay the salmon fillets on top of the vegetables, skin-side up. Cut 4 rounds from the remaining lemon and place one on each fillet. Roast for 10 minutes, until the salmon is cooked through.
8. Meanwhile, make the basil and mustard yogurt: Pound the remaining basil leaves in a mortar with a pinch of salt. Peel and add the garlic clove, then pound again.
9. Scrape the mixture into a small bowl. Add the mustard, Greek yogurt, and the juice from the remaining lemon. Stir in 1 tablespoon of extra virgin olive oil, season to taste, and serve alongside the salmon traybake.