Preheat the oven and prepare the potatoes

• Preheat the oven to 200 °C.
• Toss the halved baby potatoes with half of the olive oil, salt and pepper on a baking tray.
• Roast until almost tender.

Add the green beans and salmon

• Add the trimmed green beans to the tray and toss with a little olive oil.
• Place the salmon fillets on the tray, drizzle with the remaining olive oil and season with salt and pepper.
• Bake until the salmon is cooked through and the vegetables are tender.

Make the blue cheese sauce

• Mash the crumbled blue cheese with the sour cream and Dijon mustard in a bowl until smooth and creamy.

Finish and serve

• Squeeze the lemon juice over the salmon and vegetables.
• Scatter the chopped parsley on top.
• Serve with the blue cheese sauce on the side.