Salmon and Broccoli Tray Bake with Roast New Potatoes and Mustard Dressing

Lord knows I love a tray bake - limited effort, loads of flavour, hardly any washing up... what's not to like! This version incorporates roast new potatoes (always a winner), broccoli (everyone's favourite veg) and salmon (for that delicious crispy skin).

As always with these things, you can make changes to suit your tastes or what's in the fridge. Swap the salmon for any white fish, swap the broccoli for asparagus or green beans and change the potatoes for sweet potatoes or even parsnips.

Salmon and Broccoli Tray Bake with Roast New Potatoes and Mustard Dressing

Serves 4

1 tbsp rapeseed or olive oil 

400g baby potatoes, scrubbed and sliced into 4-5mm rounds 

300g purple sprouting broccoli 

4 sustainably sourced salmon fillets 

100g frozen peas

400g baby leaf spinach, roughly chopped 

4 tbsp Greek yogurt 

3 tbsp wholegrain mustard 

Juice 1 large lemon 

1 tbsp runny honey

sea salt and freshly ground black pepper

Heat the oven to 180°C/160°C fan/gas 4. Heat the oil for 5 minutes in the preheated oven in a large roasting tin, then add the potatoes in a single layer and roast for 10 minutes. 

Add the broccoli, tossing in the oil, then top with the salmon and season well with salt and pepper. Return to the oven for 15 minutes. 

Scatter over the peas then fit the spinach around the salmon. Cook for a final 5 minutes until the spinach has wilted. 

In a small bowl, mix the yogurt, mustard, lemon juice and honey until smooth. Season to taste, adding a splash of water to loosen if needed. Toss the veg together, then serve the traybake drizzled with the mustard sauce.