ONE PAN SALMON WITH ASPARAGUS, ZUCCHINI & TOMATOES (SERVES 2)
SALMON
2 pieces of salmon, skin on¼ cup dill leaves, finely chopped1 lemon, juice and zestOlive oilSalt & pepper
VEGETABLES
1 bunch asparagus, ends trimmed1 zucchini, cut into strips using a peeler200g heirloom cherry tomatoes, halved1 long red chilli, finely chopped
Preheat oven 180 degrees
Place salmon skin side down, use a sharp knife to make a few cuts, about 1 cm deep all over. Push dill and lemon zest into the cuts. Rub olive oil and season generously with salt and pepper on both sides of the salmon.
Next, in a small bowl place asparagus, zucchini and tomatoes and coat well with olive oil, salt and pepper.
Put salmon in the centre of a lined baking tray, place…
