Total cooking and preparation time approximately 25 minutes

Serves 2

Ingredients

8 baby new potatoes, halved lengthways
4 oz asparagus spears, trimmed
4 oz green beans
4 oz sugarsnap peas
2 large or 4 small salmon fillets
4 tbsp butter

For the seasoning mix:
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp dried basil
1 tbsp dried dill
½ tsp salt
½ tsp coarse ground black pepper

Method

1. Preheat the oven to 230 ^oC / gas mark 8.
2. Cook the potatoes is a large saucepan of lightly salted boiling water for about 10 minutes, until almost done.
3. Add the asparagus and cook for about another 3 minutes, then drain and transfer to a large bowl.
4. Add the green beans, sugarsnap peas and half of the seasoning mix, and toss well.
5. Arrange the salmon fillets on a baking tray with the vegetables spread around them.
6. Pour the rest of the seasoning mix over the salmon, break the butter into small clumps and sprinkle randomly over the salmon and vegetables.
7. Place in the oven and cook for about 10 minutes, until the salmon is just cooked and the vegetables are soft.
8. Serve.