Dill Caper Salmon with Roast Vegetables and Rocket

Steps

1. Preheat oven to 230ºC. Line an oven tray (with a lip) with baking paper.
2. Cut cauliflower and broccoli into small florets and finely dice stalks. Season, toss on prepared tray with oil and roast for about 10 minutes.
3. Finely chop both measures of dill and capers. Set half aside and place remaining half in a small bowl with yoghurt. Mix to combine and season to taste. Set aside.
4. Pat salmon dry and remove any remaining pin bones. Cut lengthways into two pieces and season.
5. When veggies have roasted for 10 minutes, remove tray from oven and push veggies to one side to make a space for salmon. Place salmon on tray, spread the top of each fillet with mustard, then sprinkle over reserved dill and capers, pressing down to adhere.
6. Return tray to oven and roast a further 6-7 minutes, until vegetables are tender and salmon is just cooked through.
7. Dice tomato 1cm. When salmon and veggies are cooked, toss tomato and rocket through veggies and season to taste.
8. To serve, divide roast vegetables, tomato and rocket between plates. Top with salmon and dollop over dill caper yoghurt.