Healthy Recipe
This is the weeknight dinner that feels a little bit fancy but takes almost no effort. Everything roasts together on one tray, so the salmon stays moist and the vegetables soak up all that lemony, garlicky goodness.
Ingredients
- 2 salmon fillets
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 lemon (half sliced, half juiced)
- Salt, pepper & a pinch of chilli flakes
Method
- Heat oven to 200°C / 400°F. Spread asparagus and tomatoes on a lined tray, drizzle with half the oil, salt and pepper.
- Nestle the salmon among the veg. Mix the remaining oil, garlic and lemon juice and spoon over the fish. Top with lemon slices.
- Roast for 16–18 minutes, until the salmon flakes easily and the asparagus is tender.
Serve over quinoa or brown rice to turn it into a fuller meal.
Why it’s good for you
Salmon is one of the best sources of omega-3 fats, which support heart and brain health, while the vegetables add fibre, vitamin C and antioxidants — all from a single tray.
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