One pan salmon with roasted veg and lemon yoghurt drizzle

This is a proper low effort, high return dinner. Everything goes on one tray, it’s full of protein and veg, and the lemony yoghurt drizzle keeps it fresh and light. It’s the kind of meal that feels balanced and satisfying without needing much planning.

Ingredients

Serves 2

• 2 salmon fillets

• 400 g mixed veg (broccoli, peppers, courgette, red onion, carrots)

• 2 tbsp olive oil

• 2 garlic cloves, crushed

• Salt and pepper

• 1 lemon

Lemon yoghurt drizzle

• 3 tbsp Greek yoghurt

• 1 tbsp olive oil

• 1 to 2 tsp lemon juice

• 1 tbsp finely chopped dill (optional)

• Pinch of salt

Method

1. Heat the oven to 200°C.

   
   

2. Add the veg to a large baking tray. Drizzle with 1½ tbsp olive oil, add the garlic, season well, and toss to coat.

   
   

3. Roast for 15 minutes, until the veg is starting to soften and lightly colour.

   
   

4. Remove the tray from the oven and push the veg to the sides. Place the salmon in the centre.

   
   

5. Drizzle the salmon with the remaining olive oil, season, and squeeze over a little lemon juice.

   
   

6. Return to the oven and roast for 10 to 12 minutes, until the salmon is just cooked and flakes easily.

   
   

7. While the salmon cooks, mix all the yoghurt drizzle ingredients until smooth.

   
   

8. Spoon over the salmon and veg and serve straight away.