Salmon and roast veges a perfect mix
Preheat oven to 230 degrees Celsius. Line an oven tray (with a lip) with baking paper.
Cut cauliflower and broccoli into small florets and finely dice stalks. Toss on prepared tray with oil and water.
Season and roast for about 10 minutes.
Finely chop both measures of dill and capers. Set half aside and place other half in a small bowl with yoghurt.
Mix to combine, season to taste and set aside.
Pat salmon dry and remove any pin bones. Cut lengthways into four pieces and season.
When veges have roasted for 10 minutes, remove tray from oven, push veges to one side and make a space for the salmon.
Place salmon on tray (skin side down), spread the top of each fillet with mustard, then sprinkle over reserved dill and caper mix, pressing down to adhere.
Return tray to the oven and roast a further 6-7 minutes until vegetables are tender and salmon is just cooked through.
Dice tomato into 1cm pieces. When the salmon and veges are cooked, remove skin from salmon and discard.
Toss tomato and rocket through veges and season to taste.
To serve, divide the roast vegetables, tomato and rocket between the plates.
Top with salmon and dollop over dill and caper yoghurt.
Dill caper salmon with roast vegetables and rocket.