Preheat oven to 220 Celsius

Tip potatoes (seasoned to taste) and coated with 1 tbsp olive oil (or garlic oil) into a roasting pan

Arrange potatoes, cut-side down, in the pan and roast for 10 -12 mins until beginning to brown. Turn the potatoes over and roast for a further 10 mins until browned on top.

While potatoes are roasting, season salmon with pepper and lemon juice (according to taste)

Remove pan from oven, toss asparagus, chopped dill and courgette slices in with potatoes and return to the oven for a further 15 mins

Remove pan from oven once again, throw in cherry tomatoes and vinegar and nestle the salmon amongst the vegetables, skin side down

Drizzle with the remaining oil and return to the oven for a final 10-15 mins

Remove pan from oven, scatter the basil leaves and serve everything scooped straight from the dish