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MIKE'S SALMON

  • 8 Jersey Royal new potatoes
  • Sea salt and freshly ground black pepper
  • 4 large garlic cloves, with the skin left on
  • 8 asparagus spears
  • 2 salmon fillets, with the skin left on
  • Juice of 1 lemon
  • 6 sprigs of fresh dill, finely chopped
  • Good-quality olive oil

Preheat the oven to 190°C/375°F/gas 5.

Put a large roasting tray into the preheated oven along with 4 tbsps olive oil to coat the bottom of the pan. When hot, carefully add your halved potatoes, flat side down, and season according to preference. Cook for 15 minutes then turn over, add the garlic cloves and cook for a further 15 minutes.

Next, add the asparagus. Give the tray a good toss to mix everything together and put it back in the oven for another 5 minutes. Meanwhile season your salmon fillets and prepare your dressing by combining the lemon juice, dill and 2 tbsps of olive oil in a small bowl.

Take the roasting tray out of the oven and push everything to one side, making room for the salmon which you should place skin side down. At this point you want to turn your oven up 220°C/425°F/gas 7 degrees so that the salmon cooks properly and you end up with a beautiful crispy skin. You will be able to tell when the salmon is cooked when the white liquid just starts to ooze out of the fillet and it develops a paler pink colour. This should take about 6-8 minutes. By then, the asparagus should also be cooked but still have a nice bite to it.

Before serving, squeeze the garlic out of the skins (taking care not to burn yourself) and mix in with the potatoes. Divide everything onto two plates and drizzle some dressing over the top.