Spring vegetable and creamy lemon salmon

1 Preheat the oven to 200ºC, 180ºC fan, gas 6. Place the potatoes in a large roasting dish (you may need to spread over two roasting dishes if you do not have one large enough – use the largest one you have plus a smaller one), drizzle over the oil and toss well to combine. Roast for an initial 20 minutes.

2 Prepare the courgette; for the ribbons, slice using a vegetable peeler - stop when you reach the centre of the courgette, then thickly slice the remaining half crossways.

3 After the potatoes have roasted for the initial 20 minutes, turn and toss through the thick slices of courgetti, add the broccoli and roast for a further 10 minutes.

4 Add the asparagus for bite - toss with the vegetables, then place the salmon on top (if you are using two roasting dishes, transfer everything to the largest dish at this stage). Roast for a further 10 minutes.

5 Meanwhile, prepare the sauce, place the crème fraiche for tang and cream in a bowl and whisk together until combined and smooth, then gradually whisk in the hot stock, then add the lemon juice for zing, whisking until smooth, then stir through the parsley.

6 Pour the sauce into the corners of the roasting dish and gaps in the vegetables so it covers the surface of the dish and comes approx 1cm up the sides of the dish. Scatter over the peas and courgette ribbons for colour. Roast for a further 5 minutes. Top the salmon with slices of lemon to serve.