Herb-Crusted Salmon with Roasted Potatoes & Asparagus

Crispy-edged salmon, golden baby potatoes and tender asparagus, all finished with lemon and fresh herbs. A complete dinner that looks impressive and asks almost nothing of you.

The potatoes get a head start in the oven, then everything finishes together.

Ingredients

• 4 salmon fillets
• 1 ½ lb (700 g) baby potatoes, halved
• 1 bunch asparagus, trimmed
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp each chopped parsley, dill and thyme
• 1 lemon, zested and cut into wedges
• 2 tbsp grated Parmesan
• Salt and black pepper

Instructions

1. Heat the oven to 425°F (220°C). Toss the potatoes with half the oil, salt and pepper and roast for 20 minutes.
2. Mix the herbs, garlic, lemon zest and remaining oil. Press the mixture onto the salmon.
3. Push the potatoes to one side, add the asparagus and the salmon to the tray.
4. Roast for 10–12 minutes, until the salmon flakes easily.
5. Scatter Parmesan over the asparagus and serve with lemon wedges.

Lily’s tips

• Pat the salmon dry so the herb crust sticks and crisps.
• Thick asparagus? Add it 3 minutes before the salmon.
• Leftovers make a wonderful salad the next day.