Serves 2

Time 1 hour

Ingredients

• 350g baby new potatoes, large ones halved

• 10 asparagus spears, trimmed

• Half a head of cauliflower, about 300g

• About 10 cherry tomatoes

• 1 tbsp balsamic vinegar

• 2 salmon fillets, about 150g each

• Handful parsley, chopped

• 1 lemon

• 2 tbsp olive oil

• About 100ml sour cream

• Handful of finely chopped chives

Instructions

1. Heat oven to 220c/fan 200c. Tip the potatoes and 1 tbsp of olive oil in to a roasting pan and roast for 30 minutes. To speed up overall cooking time here you could first par boil the potatoes in boiling water for about 5 minutes and then reduce the cooking time in the oven by about 10 minutes. The potatoes should have started browning by the end of this stage.

2. Chop the cauliflower into bite size florets and then add to the roasting pan with the potatoes, toss in the pan to give the cauliflower a light coating in oil and to give the other side of the potatoes a chance to get some colour. Roast for a further 15 minutes.

3. Chop the asparagus in to about 2 inch/bitesize pieces, and add to the roasting pan  along with the cherry tomatoes and balsamic vinegar. Lightly toss in the pan.

4. Place the salmon fillets on top of the vegetables and drizzle the remaining 1 tbsp oil in to the pan. Roast for a further 10 -15 minutes until the salmon is cooked through.

5. To make the sauce, simply mix the sour cream with chopped chives and the juice of ¼ of a lemon and some salt and pepper.

6. Once the salmon is cooked, remove the pan from the oven, scatter over the chopped parsley and add a good squeeze of lemon juice.

7. Plate up straight from the roasting pan to your plate. First carefully scoop the salmon on to the plate followed by the vegetables and a dollop of the sour cream sauce with some lemon slices on the side.