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1. Preheat the oven to 200C fan (220C conventional) and place a large rimmed baking tray inside to heat. Pat the salmon fillets dry with kitchen paper and set aside in the fridge.
4 piece salmon fillets, skin-on
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2. Scrub the baby potatoes and cut any large ones into halves or quarters so all pieces are similar in size. Peel the carrots and slice them into batons about the thickness of your little finger. Cut the broccoli into medium florets. Halve the cherry tomatoes. Peel the red onion and cut it into thin wedges. If using fresh corn on the cob, cut the kernels from the cob.
600 g baby potatoes,
3 piece carrots,
300 g broccoli florets,
250 g cherry tomatoes,
1 cup sweetcorn kernels (drained if canned),
1 piece red onion
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3. Finely chop the garlic. Zest the lemon, then cut it in half and squeeze out the juice into a small bowl, catching any pips. In the same bowl, combine the lemon zest, chopped garlic, extra-virgin olive oil, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Whisk until the dressing looks emulsified and evenly mixed.
3 clove garlic cloves,
0.3 cup extra-virgin olive oil,
1 piece lemon (zest and juice),
1.5 tsp dried oregano,
1 tsp dried thyme,
1 tsp smoked paprika,
1.5 tsp salt,
1 tsp black pepper
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4. Carefully remove the hot baking tray from the oven and spread the potatoes, carrots, broccoli, cherry tomatoes, red onion, sweetcorn, and olives over it in an even layer. Drizzle about two-thirds of the herb dressing over the vegetables and toss directly on the tray until everything is well coated. Spread the vegetables back out in a single layer and roast for 18 to 20 minutes, stirring once halfway through, until the potatoes are starting to turn golden and the carrots are just tender.
600 g baby potatoes,
3 piece carrots,
300 g broccoli florets,
250 g cherry tomatoes,
1 cup sweetcorn kernels (drained if canned),
0.8 cup pitted green or black olives,
1 piece red onion
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5. Remove the tray from the oven and gently push the vegetables aside to make four spaces. Place the salmon fillets skin-side down in the gaps. Spoon the remaining herb dressing over the salmon and drizzle any that remains over the vegetables. Return the tray to the oven and roast for 10 to 12 minutes, or until the salmon is just opaque in the centre and flakes easily with a fork and the vegetables are fully tender.
4 piece salmon fillets, skin-on
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6. Roughly chop the fresh parsley. Squeeze any remaining lemon over the tray, scatter the parsley on top, and season lightly with extra salt and pepper if needed. Serve the salmon directly from the tray with plenty of the roasted vegetables and juices spooned over each portion.
1 piece lemon (zest and juice),
1.5 tsp salt,
1 tsp black pepper,
0.2 cup fresh parsley (garnish)
