Harissa Salmon & Cherry Tomato Traybake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 18 min

Pat your salmon fillet[s] dry with kitchen paper

Add half your ground smoked paprika (save the rest for later!) to a plate with a pinch of salt and pepper and mix it together

Add the salmon fillet[s] to the plate and turn until fully coated, then set aside – these are your smoky salmon fillet[s]

Chop your cherry tomatoes in half

Trim, then chop your green beans in half

After the initial 18 min, remove the tray[s] from the oven

Add the chopped tomatoes and chopped green beans to the tray[s] with a drizzle of olive oil

Sprinkle over the remaining ground smoked paprika and give everything a good mix up

Add the smoky salmon fillet[s] to the tray[s] with a drizzle of olive oil

Return the tray[s] to the oven for a further 14-15 min or until the fish is cooked through, the potatoes are crisp and the vegetables have softened – this is your smoky salmon tray bake

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, combine your mayo and harissa paste (can't handle the heat? Go easy!) in a small bowl and mix it all together – this is your harissa mayo