Salmon and roast vegetable tray bake with creme fraiche dressing

Ingredients

• Baby potatoes – sliced about 1cm thick – 800g
• Tender stem broccoli – trim and cut to an even size – 200g
• Cherry tomatoes – 150g
• Garlic – finely sliced – 1-2 cloves
• Thyme (look for lemon thyme if you can find it)- roughly chopped – small bunch
• Salt & pepper – to season
• Olive oil – 2-3 tbsp
• Crème fraiche & horseradish dressing – see below recipe
• Reduced fat crème fraiche – 100g
• Lemon – zest & juice – 1/2 lemon
• Horseradish – 2 tsp
• Salt & black pepper – to taste