Dinner recipe
Easy salmon traybake with new potatoes, sweetcorn, green beans, cherry tomatoes, lemon, dill, and olive oil.
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Ingredients
large baking tray, knife, chopping board, zester
Method
Heat the oven to 220C/200C fan/gas 7. Halve the new potatoes, halve the cherry tomatoes, slice the red onion into wedges, trim the green beans, drain the sweetcorn, chop the dill, and zest and juice the lemon.
Toss the potatoes and red onion with 1 tablespoon olive oil, half the lemon zest, black pepper, and a pinch of salt, then roast for 18 minutes until the potatoes start to turn golden.
Stir the green beans, cherry tomatoes, and sweetcorn through the tray with the remaining 1 tablespoon olive oil, then roast for 5 minutes.
Pat the salmon dry, place it on top of the vegetables, and spoon over 2 tablespoons lemon juice with a pinch of salt and pepper.
Return the tray to the oven for 10 to 12 minutes until the salmon is opaque and flakes easily at the thickest point.
Scatter over the dill and remaining lemon zest, then serve the salmon in large flakes with the potatoes, sweetcorn, beans, and tomatoes.
