This salmon and asparagus tray bake is delicious and easy, and doesn’t take too long to prepare for amazing results.
Normally, my family aren’t really fans of asparagus, but they loved it in this meal! It is so beautifully tender and goes perfectly with the salmon.
How to make salmon and asparagus traybake:
You will need:
- 4 fresh salmon fillets
- 1kg baby/new potatoes
- 250g asparagus
- Salt and pepper
- Halm sprig fresh rosemary
- Half a lemon, for garnish
For the garlic and parsley butter:
- 80g butter, room temperature
- Handful of fresh parsley (curly or flat leaf)
- 5 cloves garlic
- Juice of one lemon
- Sprinkle black pepper (optional)
Prepare the garlic butter by washing the parsley, and chopping finely. I remove some of the longer, thicker stems before chopping, but it is all edible, so don’t worry too much about this.
Combine in a small bowl with the softened butter, lemon juice, crushed garlic and pepper. Use a fork to combine and mix the butter. Leave to the side.
Prepare the asparagus by washing them, and butting the bottoms off the stalks. Leave to one side.
Wash the potatoes, and cut in half lengthways, so that they are long, wide and thin, rather than short and thick. This will help them crisp up more in the oven and be even more delicious! Leave to one side.
For this next bit, make sure you have your roasting tray to hand, lining it with foil if needed, as this next step will get your hands dirty. Also, take out a large bowl big enough to hold the potatoes.
Coat the salmon fillets in about a third of the garlic butter. Using your hands is the best and quickest way to do this. Place separately in the centre of the roasting tray. If your fillets have skin on, then don’t put the skin down on the tray, as it will likely stick.
Next, coat the asparagus in about half the remining butter. It is easiest to hold some butter in one hand and pull the stalks through it with the other. Place the asparagus around the edges of the tray.
Finally, coat the potatoes in the remaining butter by placing them in the large bowl along with the remaining butter, and mix until evenly coated. Place in the tray, filling in the gaps.
Wash your hands with hot water and washing up liquid, rather than handwash, to get the grease off as easily as possible.
Season the salmon with salt and pepper.
Take the leaves off the rosemary, and sprinkle all over. Don’t add too much, as rosemary has a very strong taste, probably no more than a small tablespoon. For added flair, garnish the salmon by adging a slice of lemon to the top of each.
Roast in the centre of the oven for 30-40 minutes, when the salmon should be lighter in colour, the asparagus wrinkled and the potatoes slightly crispy. If the salmon looks like it’s drying out, baste it by pouring some of the butter from the try over it with a spoon or baster.
When cooked, drain off any excess butter/salmon juice, and serve.