Preheat oven to 200c / Gas Mark 6.
Parboil the Jersey Royal potatoes for 5 minutes, then drain and set aside.
On a baking tray, place the broccoli, courgettes & sliced potatoes, drizzle over the olive oil and a squeeze of lemon.
Use your hands to make sure all the vegetables are covered in the oil and juice before placing in the oven for the first 10 minutes.
After 10 minutes of cooking, remove the tray from the oven and give the vegetables a shake around.
Place the salmon fillet on top and sprinkle with pine nuts, some dill & the black pepper before placing back in the oven for 10-12 minutes, until the salmon is cooked through.
Remove the tray from the oven and serve up with a garnish of extra dill & the remaining lemon wedges.
Sally Bee suggests using lots of lemon juice instead of salt!
Preparation: 10 mins
Cooking: 30 mins
100g Jersey Royal Potatoes
125g Tenderstem Broccoli (trimmed and halved)
1 large courgette (cubed)
1 tsp olive oil
1 lemon (cut into 4 wedges)
1 tbsp pine nuts
125g skinless salmon fillet
2 tsp chopped fresh dill (plus extra to garnish)