Salmon and vegetable tray bake
- 300g Jersey Royal potatoes (quartered)
- 240g pack Asda 2 Salmon Fillets
- 225g cherry tomatoes on the vine
- 150g bunch Grower's Selection Asparagus (woody ends trimmed)
- Zest 1 lemon
- 1tsp rapeseed oil
Preheat the oven to 180C/160C Fan/Gas 4.
Put the potatoes in a pan of cold water, bring to the boil and cook for 8-10 minutes. Drain.
Put the salmon fillets skin-side down in a roasting tin and arrange the potatoes, tomatoes and asparagus around them. Drizzle over the oil and season with freshly ground black pepper.
Bake for 15-18 minutes, or until the fish flakes easily. Sprinkle over the lemon zest to serve.