Method – crème fraiche dressing
- Put all the ingredients into a bowl and mix together until combined.
- Cover with cling film and place in the fridge until required
Method – traybake
- Pre-heat the oven to 180°C fan
- Place the sliced potatoes into a non-stick roasting tray. Season with salt and pepper, add the garlic & thyme and drizzle with olive oil. Mix together then arrange the potatoes to cover the base of the roasting tray
- Place the tray of potatoes in the oven and bake for 25 minutes
- Remove the tray from the oven. Scatter the broccoli over the potatoes and place the salmon skin side up on top
- Arrange the tomatoes around the salmon
- Drizzle with olive all and season with salt & pepper
- Place the tray back into the oven and cook for a further 25 minutes or until the salmon is cooked
- Remove from the oven. Serve with the crème fraiche dressing
