Salmon & Vegetable Bake - cooking recipe

Ingredients

300 g jersey royal potatoes, quartered
salmon fillet
225 g cherry tomatoes, on the vine
150 g bunch asparagus, woody ends trimmed
zest 1 lemon
1 teaspoon rapeseed oil

Preparation

Preheat the oven to 180c/160c fan/gas 4.
Put the potatoes in a pan of cold water, bring to the boil and cook for 8-10 minutes Drain.
Put the salmon fillets skin-side down in a roasting tin and arrange the potatoes, tomatoes, and asparagus around them. Drizzle over the oil and season with freshly ground black pepper.
Bake for 15-18 mins, or until the fish flakes easily. Sprinkle over the lemon zest to serve.