Salmon with salsa verde and summer roast vegetables

Name: Salmon with salsa verde and summer roast vegetables
Ingredients: 500 g boneless skinless salmon fillet (you can also use 4 salmon portions); 1-2 garlic cloves; 1 bunch herbs, parsley, basil and mint (Wild garlic also works well.); 1 juice and zest of 1 lemon; 1 tbsp capers; 3-4 tbsp olive or rapeseed oil; Freshly ground black pepper and salt if required; 500 g small new potatoes; 2 medium courgettes chopped into chunks; 1 small punnet of cherry tomatoes; 1 large pepper - chopped into chunks; olives; 1 handful of fresh herbs or 1-2 tsp of dried mixed herbs. (Fresh thyme and rosemary are ideal); 3-4 tbsp olive or rapeseed; Salt; freshly ground black pepper

aweepinchofsugar.co.uk

If the weather is warm and sunny, this easy traybake makes an perfect dish for some lazy al fresco dining.

View full recipe on aweepinchofsugar.co.uk

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Ingredients

500 g boneless skinless salmon fillet (you can also use 4 salmon portions)
1-2 garlic cloves
1 bunch herbs, parsley, basil and mint (Wild garlic also works well.)
1 juice and zest of 1 lemon
1 tbsp capers
3-4 tbsp olive or rapeseed oil
Freshly ground black pepper and salt if required
500 g small new potatoes
2 medium courgettes chopped into chunks
1 small punnet of cherry tomatoes
1 large pepper - chopped into chunks
olives
1 handful of fresh herbs or 1-2 tsp of dried mixed herbs. (Fresh thyme and rosemary are ideal)
3-4 tbsp olive or rapeseed
Salt
freshly ground black pepper