Creamy Dill Baked Salmon

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Roughly chop the dill (stalks and all). Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the cream cheese, hard Italian style cheese, olive oil (see pantry for amount), half the dill and half the garlic. Season with salt and pepper and mix well. 

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

Spread the cream cheese mixture over the top of the salmon fillets with the back of a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes have 15 mins remaining, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

When the salmon has around 5-6 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the courgette and leeks. Season with salt and pepper. Stir-fry until browned on the outside and softened, 5-6 mins. 

Once softened, stir in the remaining garlic and butter (see pantry for amount) until melted, 1 min more. Remove from the heat.

When everything's ready, share the salmon between your plates. Serve the herby potatoes and veg alongside.

Sprinkle the remaining dill over the salmon.

Dollop some mayo (see pantry for amount) on the side for dipping to finish.