Pre-heat the oven to 220ºC/200ºC fan.
Chop your potatoes into bite-sized pieces, put the potatoes into your baking tray and toss them in the olive oil (2 tsp).
Put the potatoes into the oven to bake for 15 minutes.
While the potatoes are cooking, cut the broccoli into small florets (discarding the stalks), slice the spring onion and slice the lemon (you can also cut it into wedges if you prefer).
Remove the potatoes from the oven and reduce the oven temperature to 180ºC/160ºC fan. Add the broccoli, spring onions and asparagus tips to the tray and toss them in the oil with the potatoes. Make two spaces between the vegetables and add the salmon fillets (make sure that nothing is piled up as it won't cook properly). Place the lemon slices randomly on top and season with salt and pepper. Return the tray to the oven for 18-20 minutes until the vegetables are tender (the broccoli will still have a decent crunch to it) and the salmon is cooked through.
Recipe serves 2 but is easily doubled by using a 2nd tray.
1¾ of your 5-a-day fruit and vegetables.
Calories: 511kcal | Carbohydrates: 26.9g | Protein: 36.5g | Fat: 27.7g | Saturated Fat: 4.6g | Sodium: 320mg | Fiber: 4.6g | Sugar: 4.4g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.