Roasted salmon summer veg traybake
Ingredients
- 400 g baby potatoes
- 200 g green beans
- 1 bunch of fresh basil
- 200 g cherry tomatoes
- 10 black olives (stone in)
- olive oil
- 4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources
- 1½ lemons
- ½ a small clove of garlic
- ½ teaspoon Dijon mustard
- 4 tablespoons Greek yoghurt
- extra virgin olive oil
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