Ingredients:

  • ½ lb (227g) new potatoes, halved
  • ½ lb (227g) asparagus, trimmed
  • 1 tbsp fresh dill, chopped
  • 1 lemon
  • 1 small garlic clove, minced
  • 1 tbsp olive oil, plus extra for drizzling
  • Pinch of sea salt, or to taste
  • 10 oz (283g) salmon fillet, skin on

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Halve the new potatoes and toss them with olive oil and salt.
  3. Arrange the potatoes cut-side down on the baking sheet. Roast for 10-12 minutes, or until the bottoms start to brown.
  4. Flip the potatoes and roast for another 10 minutes, or until they are browned on top and slightly tender. Remove from the oven temporarily.
  5. In a large bowl, toss the asparagus with dill, lemon zest (from about half the lemon), minced garlic, salt, and a drizzle of olive oil.
  6. Add the asparagus mixture to the baking sheet with the potatoes. Arrange the asparagus and potatoes to make room for the salmon. Place the salmon fillet skin-side down on the baking sheet. Squeeze the juice from the remaining lemon half over the salmon.
  7. Return the baking sheet to the oven and roast for 10 minutes, or until the salmon is cooked through and flakes easily with a fork and the asparagus is tender-crisp.