Step 1

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Step 2

In a bowl whisk together the olive oil, crushed garlic, basil, capers, lemon juice and salt and pepper. Set aside

Step 3

Place the chopped red onion, tomatoes, green beans, asparagus, olives and artichoke hearts on a baking sheet. Drizzle 2/3 of the dressing over the vegetables and roast in the oven for 12 minutes.

Step 4

Place the salmon fillets on the veggies and top with a slice of lemon. Return to the oven and bake for a further 10-12 minutes until the salmon is cooked through.

Step 5

Pour the remaining dressing over the veggies and salmon and sprinkle with basil before serving.