Add the herbs, lemon zest, and capers to a food processor and blitz.
Add the oil and lemon juice and blitz again. Season as required and if the mixture is too thick add extra oil.
Spread the mixture of the salmon and set aside.
Place the potatoes, on an oven tray, pour over 2 tbsp of the oil, season with salt and pepper and cook for 15 minutes.
Add the courgettes, cherry tomatoes, pepper and herbs along with the remainder of the olive oil and mix well to ensure that all the vegetables are well coated.
Nestle the salmon on top of the vegetables and return to the oven for a final 15 minutes until the salmon and vegetables are cooked.