Ingredients

• ·2 salmon fillets (about 180g / 6 oz each), skin on
• ·1 bunch asparagus, woody ends snapped off
• ·2 tbsp fresh flat-leaf parsley, finely chopped
• ·1 tbsp fresh dill, finely chopped
• ·2 cloves garlic, minced
• ·Zest of 1 lemon + juice of ½ lemon
• ·3 tbsp extra-virgin olive oil
• ·Sea salt and freshly cracked black pepper
• ·Lemon wedges, to serve

Instructions

1. 1 Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. 2 In a small bowl, mix together the parsley, dill, garlic, lemon zest, 2 tablespoons olive oil, a good pinch of salt, and some black pepper to form the herb crust.
3. 3 Place the salmon fillets skin-side down on one half of the prepared baking sheet. Press the herb mixture firmly onto the top of each fillet.
4. 4 Toss the asparagus with the remaining tablespoon of olive oil and a pinch of salt. Arrange in a single layer on the other half of the baking sheet.
5. 5 Roast for 12–15 minutes until the salmon flakes easily when pressed with a fork and the asparagus is tender-crisp.
6. 6 Squeeze the lemon juice over everything. Serve immediately with extra lemon wedges.