Salmon and Asparagus Traybake

Salmon and asparagus in a traybake is my idea of a weeknight dinner that looks impressive for the minimal effort it actually requires. Thirty-five minutes from start to table, one tin to wash, and it tastes genuinely good every single time. The lemon and butter finish is the thing that ties it all together.

Salmon fillets vary a lot in thickness — thicker is better for this because thinner fillets will be overcooked by the time the asparagus is done. I try to find fillets that are at least 3cm at the thickest point. They should still be slightly translucent in the centre when you take them out, because they'll continue cooking for a few minutes on the hot tin.

My husband has declared this his favourite weeknight dinner, which is notable because it contains no meat. Progress. I serve it with a simple green salad or some roasted cherry tomatoes alongside, and feel quietly like a competent person.

Ingredients

• 4 salmon fillets (about 180g each), skin on
• 1 bunch asparagus (about 400g), tough ends removed
• 2 tbsp olive oil
• 2 tbsp butter, cubed
• 1 lemon, zested and sliced
• 3 cloves garlic, thinly sliced
• 1 tbsp capers (optional)
• 1 tbsp fresh dill, chopped
• Salt and pepper

Method

Step 1

Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the asparagus on the tray, drizzle with 1 tbsp olive oil and season with salt and pepper.

Step 2

Nestle the salmon fillets among the asparagus, skin-side down. Season the salmon with salt, pepper and lemon zest. Scatter the garlic and lemon slices around the tray. Dot with the butter pieces.

Step 3

Roast for 18–22 minutes until the salmon is cooked to your liking and the asparagus is just tender. The salmon should flake easily when pressed with a fork.

Step 4

Scatter with fresh dill and capers if using. Squeeze any remaining lemon juice over everything. Serve directly from the tray with a simple green salad.