Garlic Butter Salmon and Asparagus

Ingredients

• 180g (6.5 oz) salmon fillet, skin on
• 200g (1 bunch) asparagus, woody ends snapped off
• 15g (1 tbsp) butter, melted
• 15ml (1 tbsp) lemon juice
• 3 garlic cloves (9g), minced
• 1/2 lemon, sliced into rounds
• 1/2 tsp fine salt, 1/4 tsp black pepper, 2 tbsp parsley

Method

1. Heat the oven to 200C / 400F (fan 180C / 350F).
2. Bend each asparagus spear near the base until it snaps - it breaks exactly where the woody part ends.
3. Mix the melted butter, garlic, lemon juice, salt and pepper in a small bowl.
4. Spread the asparagus on the tray, toss with a third of the butter mixture and roast 5 min on its own.
5. Push it to the sides, lay the salmon in the middle skin-side down and brush the rest of the butter over.
6. Top with the lemon rounds and roast 10-12 min, to 52C / 125F at the thickest point.
7. Scatter the parsley over and spoon the tray juices back across everything.