This one couldn’t be easier- as you can tell I’m a fan of the simpler the better. Serves 2.
All you need for this is a roasting tin and a chopping board and you’re ready to go.
Preheat the oven to 220 degrees. First chop half a bag of new potatoes and add them to the pan with a glug of olive oil and put these in to cook for 25 minutes. Keep tossing them in the oil until they’re golden on all sides.
Whilst the potatoes are on, top and tail then chop a packet of asparagus and half a packet of cherry tomatoes. Stick them back in the oven for a further 10 minutes.
Finally place 2 salmon fillets amongst the pan, making sure the skin touches the bottom of the pan and add a couple of tablespoons of balsamic vinegar to the whole mix. Don’t forget to season with salt and black pepper then back in the oven for another 10-15 minutes until the fish is cooked through.
Serve with lemon wedges and chopped fresh bay leaves and enjoy!