Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Par boil 450 g Baby potatoes for 7 minutes.
Put the potatoes on a large baking tray and drizzle with 1 tablespoon Olive oil and sprinkle with 1 pinch Sea salt and black pepper. Mix well and put into the oven for 20 minutes.
Take the baking tray out of the oven and add 100 g Tenderstem broccoli and 130 g Asparagus spears to the tray, squeeze 1 Lemon over the vegetables and mix it into the oil.
Make 2 spaces in the vegetables for 240 g Salmon fillet and then top the salmon with 6 teaspoon Pesto. Put the baking tray back in the oven for 20 minutes, until the salmon and vegetables are cooked through.
Take this pesto salmon to the next level by sprinkling some parmesan on top before it goes in the oven.
This recipe can easily be doubled or tripled, depending on how many people you are serving.
Make sure you use a large baking tray that is big enough for everything to have plenty of room, as this will help the vegetables to crisp up.