Salmon, asparagus & new potato bake

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Cut any larger potatoes in half, then tip into a roasting tin. Drizzle over the olive oil, season and toss well to coat.

Step 2

Meanwhile, chop the asparagus into 5cm lengths, discarding the bottom 2-3cm of each piece as this will be woody. Once the potatoes have cooked for 20 minutes, add the asparagus, garlic and white wine to the tray.

Step 3

Toss to combine the ingredients, then shake the tray so they are spread into one even layer. Rub the salmon fillets with oil and season well, then nestle them, skin-side-up, into the tin.

Step 4

Bake for 15-20 more minutes until the fish is cooked through and opaque and the skin is crisp. Scatter over the capers and chopped parsley and serve immediately.