BAKED SALMON WITH ASPARAGUS AND CHARRED LETTUCE

Fish should always have a place on the Easter table and this salmon makes a nice alternative to more traditional roast meat. Seasonal asparagus is one of the true delights for a cook and adds great flavour.

Serves 6

● 300g (10½oz) asparagus, woody ends removed

● 4 little gem lettuces, quartered

● 1 side of salmon, skin on (approx. 1.5kg/3lb 5oz)

● 1tbsp olive oil

● Salt and freshly ground black pepper

● 2 lemons, halved

Preheat the oven to 200°C/fan 180°C/gas 6. Arrange the asparagus and little gem lettuce quarters in a large roasting tray. Place the side of salmon on top, skin-side down, and drizzle with the oil. Season generously with salt and freshly ground black pepper. Squeeze half a lemon all over the top, then add the remaining lemon halves to the tray.

Transfer the tray to the oven and roast for 15-20 minutes, or until the salmon is tender and cooked through and the lettuce is nicely charred. Transfer to a platter and serve immediately.