Laks med asparges

Baked Salmon with Asparagus And Roasted Sweet Potatoes

Serves 6

♦ 1tsp pink Himalayan salt or sea salt

♦ 12 green asparagus spears, bottoms trimmed

♦ 800g (1lb 12oz) skinned salmon fillet, cut into 18 x 1cm slices

♦ Olive oil, to drizzle

For the sweet potatoes

♦ 6 small sweet potatoes, white or pink fleshed

♦ 100ml (3 ½ fl oz/scant cup) olive oil

♦ 1tsp dried thyme

♦ ½tsp sea salt

For the green sauce

♦ 4 large tbsp mayonnaise

♦ 1tbsp finely chopped dill

♦ 1tbsp finely chopped parsley

♦ 1tbsp finely chopped tarragon

♦ 1tbsp finely chopped chervil

♦ 1tbsp finely chopped chives

♦ 1 large clove of garlic, crushed

♦ 1tbsp lemon juice

♦ 1tbsp tarragon vinegar (you can make your own by infusing fresh tarragon in vinegar)

♦ ½tsp Dijon mustard

♦ 2tbsp crème fraîche

♦ ½ tsp salt

To garnish

♦ Fresh herbs such as dill and parsley