Sheet-Pan Salmon

Ingredients

• 4 salmon fillets (about 150g each)
• 400 g baby potatoes (halved)
• 200 g asparagus (woody ends trimmed)
• 2 tbsp olive oil
• 1 lemon (sliced)

Method

1. Preheat the oven to 200°C. Toss the potatoes with half the olive oil and a good pinch of salt on a large baking tray.

2. Roast the potatoes for 15 minutes, until they're starting to turn golden.

3. Push the potatoes to one side and add the salmon fillets, asparagus and lemon slices to the tray. Drizzle with the remaining olive oil and season well.

4. Roast for a further 10–12 minutes, until the salmon is just cooked through and the asparagus is tender.

5. Serve everything straight from the tray, with the roasted lemon squeezed over the top.