Sheet-pan salmon with roasted vegetables

The trick with one-tray dinners is timing: potatoes go in first, the fish goes in last. Everything is ready at the same moment and there is one tray to wash.

Ingredients

• 2 salmon fillets (about 130 g each)
• 350 g small potatoes, halved
• 1 head broccoli, cut into florets
• 1 red pepper, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano, salt and pepper
• 1 lemon, half juiced and half sliced
• 1 tsp honey and 1 tsp mustard for the glaze

Method

1. Heat the oven to 210 °C (190 °C fan). Toss the potatoes with half the oil, salt and oregano and roast for 15 minutes.
2. Add the broccoli and pepper to the tray with the rest of the oil and toss everything together.
3. Make space in the middle and lay the salmon there. Mix the lemon juice, honey and mustard and brush it over the fish. Put the lemon slices around.
4. Roast for another 12–15 minutes, until the salmon flakes easily.

No salmon? Trout fillets take the same time. Chicken thighs need to go in together with the potatoes.