Salmon with Horesradish Dill Sauce, Smashed Potatoes, Baby Carrots and Asparagus

Preheat Oven to 180C. Prick potatoes and place in a covered, microwave safe dish with 1 Tbsp of water. Cook on high in the microwave for 5 minutes. Trim the woody end of the asparagus. Trim the greens from the carrots (peeling is optional) and cut lengthways if the carrots are large. Pick and chop dill leaves, discarding the stalks. Zest lemon.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Line a baking tray. Smash each potato with the back of a fork and arrange on tray with asparagus and carrots. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 15-20 minutes, until veg is tender and potatoes are golden. If potatoes are taking too long to brown use the grill function, but watch them to prevent burning.

Tip! Use 2 trays if overcrowded. The extra space helps the potatoes get crunchy.

Pat the salmon fillets dry. Season the salmon with lemon zest, salt and pepper and drizzle with olive oil. Place on a lined baking tray (you can add them to the veg if there is room on the tray) and bake in the oven for 10-15 minutes depending on desired doneness.

In a small bowl mix together greek yoghurt, horesradish cream (to taste), half the dill and a squeeze of lemon juice (to taste). Taste and adjust the sauce with salt and pepper.

Tip! Add more than half the dill to the sauce if you love the flavour of the herb.

Arrange the crispy potatoes, asparagus and carrots on serving plates. Break salmon fillets into chunks and place on top of veg. Dollop horseradish and dill sauce over the fish and veg and garnish with remaining dill. Enjoy!

Preheat Oven to 180C. Prick potatoes and place in a covered, microwave safe dish with 1 Tbsp of water. Cook on high in the microwave for 5 minutes. Trim the woody end of the asparagus. Trim the greens from the carrots (peeling is optional) and cut lengthways if the carrots are large. Pick and chop dill leaves, discarding the stalks. Zest lemon.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Line a baking tray. Smash each potato with the back of a fork and arrange on tray with asparagus and carrots. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 15-20 minutes, until veg is tender and potatoes are golden. If potatoes are taking too long to brown use the grill function, but watch them to prevent burning.

Tip! Use 2 trays if overcrowded. The extra space helps the potatoes get crunchy.

Pat the salmon fillets dry. Season the salmon with lemon zest, salt and pepper and drizzle with olive oil. Place on a lined baking tray (you can add them to the veg if there is room on the tray) and bake in the oven for 10-15 minutes depending on desired doneness.

In a small bowl mix together greek yoghurt, horesradish cream (to taste), half the dill and a squeeze of lemon juice (to taste). Taste and adjust the sauce with salt and pepper.

Tip! Add more than half the dill to the sauce if you love the flavour of the herb.

Arrange the crispy potatoes, asparagus and carrots on serving plates. Break salmon fillets into chunks and place on top of veg. Dollop horseradish and dill sauce over the fish and veg and garnish with remaining dill. Enjoy!