Lilly Higgins: Salmon tray bake with basil dressing

Preheat the oven to 220 degrees. Drizzle the potatoes with the oil and spread onto a large baking tray. Sprinkle with a little sea salt. Roast for 15 minutes.

Make the marinade for the salmon by mixing the oil, crushed garlic, paprika, basil, salt and lemon zest into a smooth paste.

Add the remaining vegetables to the tray, gently mix the chopped pepper, onion and tomatoes with the potatoes. Create a space in the centre for the salmon.

Lay the salmon skin side down on the tray, in the middle of the vegetables. Spread the marinade over and top with a few slices of lemon. Return the tray to the oven and roast for a further 15-20 minutes until the salmon is just done.

To make the basil dressing, blitz the garlic clove, basil, cider vinegar and olive oil with a generous pinch of salt till smooth. Set aside.

Serve the salmon right away with the roast vegetables, drizzled with the basil dressing.