- 1 garlic clove
- 1 lemon
- A handful of dill, leaves only
- A handful of flat leaf parsley, leaves only
- 2 salmon fillets
- A bundle of asparagus
- A few bunches of cherry vine tomatoes
- ½ tbsp olive oil
- Sea salt and freshly ground pepper
- Baking tray
- Baking paper
- Griddle or frying pan
Heat your oven to 180°C/Fan 160°C/Gas 4. Line a baking tray with baking paper and set aside.
Peel and finely chop the garlic. Finely grate or pare the zest from the lemon. Juice it. Finely chop the dill and parsley leaves.
Mix the garlic, lemon zest, juice and herbs with ½ tbsp olive oil and a little salt and pepper to make a thick salsa verde. Put to one side.
Put the salmon on the baking tray, skin side down. Bake for 10-12 mins till the salmon is dark pink and cooked through.
While the salmon cooks, snap the woody ends off the asparagus. Fill a pan with boiling water. Simmer the asparagus for 2 mins. Drain well.
Warm a griddle or frying pan over high heat. Add the asparagus and tomatoes. Cook for 3-4 mins. Turn now and then till the asparagus and tomatoes are a little charred.
Lift the baked salmon off the baking paper. It’s fine if the skin sticks to the sheet, you can leave it behind. Serve the fish with the griddled veg and salsa verde.
Salsa verde means green sauce, and it’s usually made from a mixture of finely-chopped green herbs and flavourings, like lemon, capers or anchovies. Chopping the herbs as finely as you can is the key to getting it just right.