Pesto Salmon & Veg Tray Bake

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

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

Add the chopped potatoes to a baking tray (or two!) with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and a pinch of salt

Put the tray[s] in the oven for an initial 12-15 min

Meanwhile, peel and roughly chop your garlic

Chop your basil roughly, including the stalks

Cut your lemon[s] in half

Once the potatoes have had an initial 12-15 min, add your Tenderstem broccoli and cherry tomatoes to the tray[s]

Drizzle with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and a pinch of salt

Top everything with your salmon fillet[s] (skin-side up!)

Season the salmon skin[s] with a pinch of salt

Return the tray[s] to the oven for a further 14-15 min or until everything is cooked through and the potatoes are crisp – this is your salmon & veg tray bake

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

While everything is cooking, add the chopped basil, chopped garlic (not a big garlic fan? Try using less!) and your flaked almonds to a food processor and blitz until smooth

Tip: Don't have a food processor? Grind everything together in a pestle & mortar!

Add the juice of half the lemon[s], 2 tbsp [3 tbsp] [4 tbsp] olive oil and a generous pinch of salt to the food processor and mix it all up – this is your homemade pesto

Cut the remaining lemon into 1 wedge per person