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Tray-Roast Salmon and Vegetables with Crème Fraîche and Crumbs
Ingredients
  • 700g unpeeled new potatoes, thinly sliced
  • Olive oil for drizzling
  • 50g half-fat crème fraîche
  • 2 tsp dijon mustard
  • 2 tsp chopped fresh dill
  • Zest 1 lemon, plus wedges
  • 4 sustainably sourced salmon fillets, skin removed
  • 6 tbsp panko breadcrumbs
  • 230g asparagus, woody ends removed, halved if thick
  • 125g pack tenderstem broccoli, trimmed and halved if thick
Steps
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