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What you need:

500g (1lb) new potatoes, halved

1 tbsp olive oil

1 x 400g tinned artichoke hearts in water, drained and halved

1 lemon, 1/2 juiced, 1/2 sliced

4 tbsp pesto

4 salmon fillets

handful fresh basil leaves

What you do:

Preheat the oven to  200 C  /  400 F / gas mark 6

Arrange the potatoes in a baking dish and drizzle over the oil; toss to coat. Roast for 15 minutes.

Add the drained artichokes to the potatoes with the lemon slices, then drizzle over 3 tbsp of the pesto. Arrange the salmon fillets over the veg and divide the remaining pesto between each fillet. Season well.

Return to the oven for a further 10-15 minutes, or until the potatoes are golden and the salmon is cooked through. Remove from the oven and scatter over the basil leaves as well as the lemon juice before serving.

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