Salmon with Lemon and Dill Sauce,

Preheat the oven to 200°C. Cut potatoes into bite sized cubes. Toss potatoes with olive oil and season well with salt and pepper. Spread over a lined baking tray and roast in the oven for 15 minutes.

Zest lemon and cut into wedges. Trim green beans. Trim broccolini. Toss green beans, broccolini and peas in olive oil, salt and pepper. Pick and chop dill leaves, discarding stems. Pat the salmon dry and season with salt, pepper and olive oil.

Arrange the salmon, broccolini, green beans and peas on another lined baking tray.When the potatoes have been roasting for 15 minutes, add the salmon, broccolini, beans and peas to the oven. Bake for 12 minutes, or until salmon is cooked to your liking.

To a frying pan over a medium heat, add stock cream, ¼ cup of water, lemon zest and Dijon mustard. Stir to combine and heat until just simmering. Reduce the heat and add the dill, parmesan and a squeeze of lemon. When the parmesan has melted, taste the sauce and adjust the seasoning.

Divide the salmon, roasted potatoes and veg between serving plates. Spoon over the lemon and dill sauce before serving. Enjoy!

Preheat the oven to 200°C. Cut potatoes into bite sized cubes. Toss potatoes with olive oil and season well with salt and pepper. Spread over a lined baking tray and roast in the oven for 15 minutes.

Zest lemon and cut into wedges. Trim green beans. Trim broccolini. Toss green beans, broccolini and peas in olive oil, salt and pepper. Pick and chop dill leaves, discarding stems. Pat the salmon dry and season with salt, pepper and olive oil.

Arrange the salmon, broccolini, green beans and peas on another lined baking tray.When the potatoes have been roasting for 15 minutes, add the salmon, broccolini, beans and peas to the oven. Bake for 12 minutes, or until salmon is cooked to your liking.

To a frying pan over a medium heat, add stock cream, ¼ cup of water, lemon zest and Dijon mustard. Stir to combine and heat until just simmering. Reduce the heat and add the dill, parmesan and a squeeze of lemon. When the parmesan has melted, taste the sauce and adjust the seasoning.

Divide the salmon, roasted potatoes and veg between serving plates. Spoon over the lemon and dill sauce before serving. Enjoy!

Preheat the oven to 200°C. Cut potatoes into bite sized cubes. Toss potatoes with olive oil and season well with salt and pepper. Spread over a lined baking tray and roast in the oven for 15 minutes.

Zest lemon and cut into wedges. Trim green beans. Trim broccolini. Toss green beans, broccolini and peas in olive oil, salt and pepper. Pick and chop dill leaves, discarding stems. Pat the salmon dry and season with salt, pepper and olive oil.

Arrange the salmon, broccolini, green beans and peas on another lined baking tray.When the potatoes have been roasting for 15 minutes, add the salmon, broccolini, beans and peas to the oven. Bake for 12 minutes, or until salmon is cooked to your liking.

To a frying pan over a medium heat, add stock cream, ¼ cup of water, lemon zest and Dijon mustard. Stir to combine and heat until just simmering. Reduce the heat and add the dill, parmesan and a squeeze of lemon. When the parmesan has melted, taste the sauce and adjust the seasoning.

Divide the salmon, roasted potatoes and veg between serving plates. Spoon over the lemon and dill sauce before serving. Enjoy!

Preheat the oven to 200°C. Cut potatoes into bite sized cubes. Toss potatoes with olive oil and season well with salt and pepper. Spread over a lined baking tray and roast in the oven for 15 minutes.

Zest lemon and cut into wedges. Trim green beans. Trim broccolini. Toss green beans, broccolini and peas in olive oil, salt and pepper. Pick and chop dill leaves, discarding stems. Pat the salmon dry and season with salt, pepper and olive oil.

Arrange the salmon, broccolini, green beans and peas on another lined baking tray.When the potatoes have been roasting for 15 minutes, add the salmon, broccolini, beans and peas to the oven. Bake for 12 minutes, or until salmon is cooked to your liking.

To a frying pan over a medium heat, add stock cream, ¼ cup of water, lemon zest and Dijon mustard. Stir to combine and heat until just simmering. Reduce the heat and add the dill, parmesan and a squeeze of lemon. When the parmesan has melted, taste the sauce and adjust the seasoning.

Divide the salmon, roasted potatoes and veg between serving plates. Spoon over the lemon and dill sauce before serving. Enjoy!

Preheat the oven to 200°C. Cut potatoes into bite sized cubes. Toss potatoes with olive oil and season well with salt and pepper. Spread over a lined baking tray and roast in the oven for 15 minutes.

Zest lemon and cut into wedges. Trim green beans. Trim broccolini. Toss green beans, broccolini and peas in olive oil, salt and pepper. Pick and chop dill leaves, discarding stems. Pat the salmon dry and season with salt, pepper and olive oil.

Arrange the salmon, broccolini, green beans and peas on another lined baking tray.When the potatoes have been roasting for 15 minutes, add the salmon, broccolini, beans and peas to the oven. Bake for 12 minutes, or until salmon is cooked to your liking.

To a frying pan over a medium heat, add stock cream, ¼ cup of water, lemon zest and Dijon mustard. Stir to combine and heat until just simmering. Reduce the heat and add the dill, parmesan and a squeeze of lemon. When the parmesan has melted, taste the sauce and adjust the seasoning.

Divide the salmon, roasted potatoes and veg between serving plates. Spoon over the lemon and dill sauce before serving. Enjoy!

Preheat the oven to 200°C. Cut potatoes into bite sized cubes. Toss potatoes with olive oil and season well with salt and pepper. Spread over a lined baking tray and roast in the oven for 15 minutes.

Zest lemon and cut into wedges. Trim green beans. Trim broccolini. Toss green beans, broccolini and peas in olive oil, salt and pepper. Pick and chop dill leaves, discarding stems. Pat the salmon dry and season with salt, pepper and olive oil.

Arrange the salmon, broccolini, green beans and peas on another lined baking tray.When the potatoes have been roasting for 15 minutes, add the salmon, broccolini, beans and peas to the oven. Bake for 12 minutes, or until salmon is cooked to your liking.

To a frying pan over a medium heat, add stock cream, ¼ cup of water, lemon zest and Dijon mustard. Stir to combine and heat until just simmering. Reduce the heat and add the dill, parmesan and a squeeze of lemon. When the parmesan has melted, taste the sauce and adjust the seasoning.

Divide the salmon, roasted potatoes and veg between serving plates. Spoon over the lemon and dill sauce before serving. Enjoy!