Nothing beats the taste of fresh asparagus. Pick a cluster of tender, skinny spears and team them with new potatoes and salmon in this Sophie Grigson, one pan, oven roasted dish.

Calorie count

Approx 400 calories per serving

Kit you’ll need

400g new potatoes, scrubbed clean
2 tsp oil
8 asparagus spears, trimmed and halved
200g cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets about 140g each
Handful of basil leaves

Spoon
Oven proof dish

Step by step instructions

- Set the oven to Gas 7, 220 deg C
- Place the scrubbed potatoes in the oven proof dish with the oil. Put in the oven, on the middle rack and cook for 20 mins
- Add the asparagus to the dish and cook for a further 15 mins
- Add the cherry tomatoes, salmon and balsamic vinegar to the dish and cook for a further 10 to 15 mins until the fish is cooked through
- When cooked, remove from the oven, scatter over the basil leaves and serve.

Points for style

You can use a steamer instead of oven roasting, but the potatoes and salmon will lack the golden brown crispness that makes this dish special.

To steam – place the scrubbed potatoes in the bottom layer of the steamer and set the timer for 30 mins. After 10 to 15 minutes steaming, add the fish to the next layer and the asparagus and cherry tomatoes to the top layer and steam until the fish is cooked through. Serve with the basil leaves scattered over.