Salmon with asparagus and roasties

Last modified by Oviva · Checked by Lucy Diamond ·

Ingredients

Serves 2

  • 2 salmon fillets (roughly 150 g each)
  • 300 g baby potatoes or new potatoes
  • 250 g green asparagus
  • 1 tbsp rapeseed oil
  • 1 tsp fresh lemon juice
  • Fresh dill or parsley
  • Pepper
  • Sweet paprika powder
  • Optional: a light herb yoghurt or tzatziki dip

Method

1. Preheat the oven and prep the potatoes

Preheat the oven to 220 °C (200 °C if you’re using a fan oven). 

Wash the potatoes well and cut them in half. 

In a bowl, toss the potatoes with ½ tablespoon of rapeseed oil, a little pepper and a pinch of paprika. 

Spread them out on a baking tray lined with baking paper and roast for 15 minutes.

2. Prep the salmon and asparagus

While the potatoes are roasting, season the salmon fillets with a little pepper.

Wash the asparagus and trim off the woody ends.

3. Roast the salmon and asparagus

Once the potatoes have had 15 minutes in the oven, take the tray out and add the salmon and asparagus.

Drizzle the remaining ½ tablespoon of rapeseed oil over the asparagus. 

Return everything to the oven and roast for another 15 minutes. 

The salmon should be tender, and the asparagus lightly browned.

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4. Serve and enjoy 

Plate everything up and add a squeeze of fresh lemon juice.

Sprinkle over some herbs like parsley or dill if you like.

For extra flavour, you can serve it with a spoonful of natural yoghurt or a light tzatziki.

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