This simple fish and salad gets the tray-baked treatment for an easy one-pan winner. Roasted herby potatoes and broccolini are tossed with spinach and served alongside tender salmon and a zesty tartare for an impressively low-fuss dinner.
Preheat oven to 200°C fan-forced. Cut potatoes into 2cm pieces and place on a lined baking tray. Drizzle with 2 teaspoons olive oil and season with garlic and herb seasoning, salt and pepper. Roast for 20 minutes or until potatoes are almost tender. While potatoes are cooking, continue with step 2.
Finely chop capers and dill. Zest ¼ of the lemon and squeeze 1 teaspoon juice into a bowl with capers, dill, lemon zest and yoghurt and mix to combine. Season with salt and pepper. Set aside. Cut remaining ¼ lemon into wedges.
Trim broccolini and slice into thirds. Add broccolini, remaining olive oil, salt and pepper to a bowl and toss to coat.
Move the potatoes to one side of the tray, add broccolini and top with salmon. Drizzle with any remaining olive oil from the bowl. Season salmon with salt and pepper. Bake for 10 minutes or until salmon is just cooked and potatoes are golden brown.
Remove salmon from tray and mix spinach leaves through vegetables. Season with salt and pepper to taste.
Divide salmon and crispy potato salad between plates. Serve with tartare sauce and lemon wedges.