Salmon, Potato, and Asparagus Tray Bake

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Prepare and Roast Potatoes

• 200g Baby Potatoes
• 1 tbsp Lemon Juice
• 1 tbsp Honey
• 1 Clove Garlic
• 1 tsp Balsamic Vinegar
• 1 tbsp Olive Oil

Preheat your oven to 200°C (400°F). In a small bowl, mix together lemon juice, honey, minced garlic, balsamic vinegar, olive oil, salt, and pepper. Place halved baby potatoes on a baking tray lined with parchment paper, drizzle with half of the dressing, and toss to coat. Roast in the oven for about 15 minutes.

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Add Salmon and Asparagus

• 150g Salmon
• 120g Asparagus Spears

Remove the tray from the oven, push the potatoes to one side, and place the salmon fillet on the tray. Season the salmon with salt and pepper. Arrange trimmed asparagus spears around the salmon and potatoes. Drizzle the remaining lemon mixture over the salmon and asparagus.

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Finish Baking and Serve

Return the tray to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and the potatoes are tender. Garnish with fresh parsley before serving if desired.