One-pan Salmon with Potatoes and Asparagus

Serves 4

450g baby new potatoes, scrubbed and halved Olive oil Salt and black pepper 225g asparagus, trimmed and sliced into 3cm-long pieces 2 tbsp fresh dill, chopped 1 garlic clove, crushed 4 salmon fillets

To serve: Fresh dill 1 lemon, cut into large wedges

1 Preheat oven to 200˚C/180˚C fan/gas mark 6. In a large, shallow baking dish, toss the potatoes with one tablespoon of olive oil and season well with salt and black pepper.

2 Place the potatoes cut side down in the baking dish and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.

3 Turn the potatoes over and roast for another 10 minutes until browned on top, before removing the baking dish from the oven.

4 In a medium bowl, toss the asparagus with the dill, garlic, some salt and pepper and a splash of olive oil. Add the asparagus mixture to the potatoes and stir to combine.

5 Push the vegetables to the side of the dish to make room for the salmon, then place the fillets skin-side down. Season the salmon and return the baking dish to the oven.

6 Roast the salmon and asparagus for 7-10 minutes, or until the fish is just cooked through.

7 Garnish with fresh dill and lemon wedges.

Per serving: 399kcals, 18.5g fat (2.7g saturated), 21.6g carbs, 2.5g sugars, 38.1g protein, 2.9g fibre, 0.122g sodium