1. 2 fresh salmon fillets
  2. 750g new potatoes
  3. 2 carrots cut into batons
  4. 1 green, yellow and red pepper
  5. 1 courgette
  6. 1 aubergine
  7. cherry tomatoes on the vine
For seasoning
  1. garlic-infused olive oil
  2. salt and pepper
  3. dried rosemary
  4. herbs de provence or mixed herbs
  1. Preheat your oven to 200c.
  2. Chop all of your veg, leaving the new potatoes and cherry tomatoes to one side.
  3. Next, make your new potatoes into hasselback potatoes. Place one potato at a time into a wooden spoon. Slice 4-5 times across but make sure you don’t chop then in half entirely. The wooden spoon should prevent this from happening. Place them to one side.
  4. Ok, grab your baking trays! Drizzle a little garlic-infused olive oil evenly over all three of them. On tray number one, place your salmon skin-side up (this stops the skin from sticking to the tray), carrots and cherry tomatoes onto it. Put this to one side until later.
  5. Place everything else on the last two trays and then roll them around in the oil until well-coated. You might need to add a little extra oil after rolling them about. Add herbs de provence/mixed herbs over everything apart from the new potatoes. Add dried rosemary over those instead.
  6. Then salt and pepper all the things and roll everything around once more. Make sure you rub all the seasoning into the slits of the hasselbacks really well. Add a little more seasoning to everything for good measure.
  7. Place trays two and three (with all your veggies) in the oven for 25 minutes. Kick back and relax.
  8. After 25 minutes, place tray one with your salmon, carrots and cherry toms in for 20 more minutes.
  9. Kick back and relax once more.
  10. Eat and enjoy!

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