8 asparagus spears, trimmed and cut into 5cm/2in lengths
200g/7oz Tenderstem broccoli, cut into 5cm/2in lengths
12 cherry tomatoes
1 tbsp chopped fresh dill
1 large garlic clove, sliced
½ unwaxed lemon, zest and juice only
2 tbsp finely chopped fresh flatleaf parsley
650g/1lb 7oz small Maris Piper potatoes, scrubbed and cut into 3cm/1¼in chunks
6 spring onions, trimmed and cut into 3cm/1¼in lengths
2 tbsp capers, chopped
salt and freshly ground black pepper
2–3 tbsp olive oil
3 tbsp extra virgin olive oil
4 x 150g/5½oz salmon fillets