Adapt this recipe to whatever veg are in season – asparagus and radishes can be swapped for cauliflower and Brussels sprouts in the colder months.
- CourseMain meal
- Prepare10 mins
- Cook40 mins
- Total time50 mins
Preheat the oven to 200ºC, gas mark 6. Toss the potatoes and radishes with 1 tbsp oil and spread out on a large baking tray. Season and roast for an initial 15 minutes.
Season the salmon fillets, then nestle into the tray of vegetables and roast for 10 minutes. Coat the asparagus in 1 tsp oil, season and add to the baking tray. Roast everything for a final 10-12 minutes or until the fish is cooked through, opaque and flakes easily, and the vegetables are tender and golden.
Meanwhile, in a small bowl, mix together all the sauce ingredients (reserving a little dill); season. Serve the traybake drizzled with the sauce and sprinkled with the reserved dill.