My goal for this year is to improve my taste for fish, so this was actually the first time I’d ever cooked salmon. I was delighted with how easy and tasty this was!
I cooked two fillets and had the second one cold with salad the day after.
1 salmon fillet, skin on, per person
Handful asparagus spears
8 cherry tomatoes, halved
8 new potatoes, thinly sliced
1 clove garlic
Handful fresh basil
Black pepper and salt to taste
Olive oil for roasting
1. Preheat oven to 180 degrees. Take a large oven proof dish and drizzle a little olive oil, salt and pepper and the garlic clove. Place the potato slices in and roast for 15 minutes or until halfway cooked.
2. Add cherry tomatoes and asparagus and nestle the salmon skin-down into the dish. Add some more olive oil if needed.
3. Cook for another 15 minutes or until the salmon is flaking and cooked. Remove and serve!