- 400g new potato - cut into equal sized pieces
- 2 tbsp olive oil
- Bunch of asparagus - trimmed and halved
- 150g cherry tomatoes
- Juice of 1 lemon
- 2 salmon fillets
- Handful chopped parsley
- Salt and freshly ground black pepper
Heat the oven to 220°C, 200°C fan, gas mark 7.
Put the potatoes and 1 tbsp of olive oil into an ovenproof dish and roast them for 25 minutes until they begin to brown. Add the asparagus and return to the oven for 15 minutes.
Add the tomatoes, lemon juice, salmon and parsley to the pot. Drizzle the remaining oil over the top, season and return the dish to the oven for 15 minutes, or until the salmon is cooked.
Serve straight from the pot.