Serves 6-8  Feel free to mix up and try other vegetables. Leftover salmon and vegetables will keep for up to 3 days in the refrigerator. This recipe comes from Bluehouse salmon.

Preheat the oven to 450˚F/230˚C. Parboil the baby potatoes by placing them in salted cold water, bringing to a boil and cooking for about 5 minutes. Then drain the potatoes in a colander and cut the larger ones in half. Add the parboiled potatoes to a large bowl with the prepared carrots, beets, radishes, fennel and whole garlic cloves and coat them with 3 tablespoons of olive oil, 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Arrange them onto a baking sheet and bake for about 20 minutes. Meanwhile, make the green sauce by pureeing the dill, parsley, lemon zest and juice, 2 tablespoons of olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of black pepper in a blender or food processor. Line another baking sheet with parchment paper and lay the salmon filet skin side down. Season the salmon with a pinch of salt and then spread the green sauce over the top of the salmon. Arrange the broccolini, asparagus, scallions and cherry tomatoes around the salmon and season them with the remaining 1 tablespoon of olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Lower the oven temperature to 425˚F/220˚C and bake salmon for 20 minutes while continuing to bake the first sheet pan of vegetables. Both sheet pans should be ready when the salmon is cooked through and the vegetables are nicely browned. Serve hot.