(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 180°C Fan.
Prepare the potatoes and vegetables. For speed, you can start the baked potatoes off in the microwave for 5 minutes before transferring them to the oven. Chop the vegetables into chunks. Transfer to a roasting dish, drizzle with the olive oil and sprinkle over the mixed herbs.
Put the vegetables and the potatoes into the oven for approximately 40 minutes, stirring the vegetables halfway through the cooking time.
Meanwhile prepare the yogurt dip – simply mix the yogurt, lemon juice, garlic and fresh mint together. Leave in the fridge for the flavours to mingle while you prepare the fish.
Mix the spices, salt and pepper together and coat the top of the salmon fillets with the spice mix.
About 15 minutes before the end of the cooking time for the vegetables and potatoes, melt the Flora Buttery in a frying pan. Cook the salmon over a medium heat for about 6 minutes each side starting skin side down. Make sure the salmon is completely cooked through.
Serve the salmon on a bed of roasted vegetables with a drizzle of yogurt dip, along with the baked potato topped with Flora Buttery.