Ingredients
Serves: 2
Prep: 15 minutes
Cook: 40 minutes
- 300g Charlotte potatoes, quartered
- 2 cloves of garlic, finely grated
- 2 sprigs of fresh rosemary, roughly chopped
- 3 tablespoons olive oil
- 1 ½ teaspoons sea salt flakes
- 1 lemon, zest only
- 1 small clove of garlic, finely grated
- 2 nice salmon fillets 200–250g
- asparagus (tips are fine if the whole ones look woody)
- 100g blanched hazelnuts, roughly chopped
- DRESSING
- 4 heaped tablespoons good natural yogurt
- ½ lemon, juice only
Instructions
Preheat the oven to 180°C fan/200°C/gas 6. Tip the potatoes, the garlic, and the rosemary, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then transfer to the oven and roast for 20 minutes.
Meanwhile, mix the lemon zest, garlic, olive oil and remaining sea salt flakes in a shallow bowl and gently coat the salmon and asparagus. Set aside.
Once the potatoes have had 20 minutes, lower the oven to 160°C fan/180°C/gas 4. Make space for the salmon fillets in the tin and lay the asparagus over the potatoes. Scatter over the hazelnuts, then return to the oven for a further 20 minutes, until the salmon is just cooked through and the asparagus is crisp.
Mix the yogurt and lemon juice together, and serve alongside the salmon, potatoes and asparagus. Note: If you can’t find Charlottes, use potatoes like Maris Piper or King Edward, cut into 2 ½ cm chunks.