Roasted salmon, olives & artichokes

Preheat the oven to 200ºC, gas mark 6. In a large baking tray, toss the potatoes, shallots and sliced lemon with the 2 tbsp oil from the artichokes. Season and roast for 20 minutes, stirring everything halfway through. Meanwhile, roughly chop the olives and toss in a bowl with the artichokes, capers and parsley.

ake the tray out of the oven and stir the potatoes and shallots. Add the salmon fillets to the tray, seasoning the tops lightly, then scatter over the olive mixture.

Roast for a further 10-15 minutes, or until the salmon is opaque, cooked through and flakes easily with a fork. Divide among plates and serve with the lemon wedges for squeezing over.