Healthy salmon and broccoli traybake with mustard sauce recipe

Ingredients

• 1 tbsp light olive oil
• 400g baby potatoes, scrubbed and sliced into 4-5mm rounds
• 300g purple sprouting broccoli (see tip)
• 4 x 125g sustainably sourced salmon fillets
• 100g frozen peas, defrosted
• 400g baby leaf spinach, roughly chopped
• 4 tbsp greek yogurt
• 3 tbsp dijon mustard
• Juice 1 large lemon or 1½ tbsp cider vinegar
• 1 tbsp runny honey
• 2 large handfuls fresh herbs, chopped (we used dill, parsley and tarragon)