Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Wash the green asparagus, trim off the woody ends and spread it out on the tray.
Pat the salmon fillets dry and nestle them between the asparagus. That way everything cooks at the same time and stays juicy.
Brush the salmon and green asparagus with olive oil and season everything with sea salt. Make sure the asparagus is evenly coated.
Cut the lemon into thin slices and lay them on the salmon fillets. Bake everything in the oven at 200 °C for 12–15 min, until the salmon is just cooked and the asparagus is tender with a slight bite.
Take the tray out of the oven and leave everything to rest briefly. This spreads the heat evenly and keeps the salmon tender.
Serve the baked salmon and green asparagus straight from the tray, with a little lemon juice over the top if you like.
Good to know
A traybake like this rescues the evening. Hardly any effort, little washing-up, and you end up with something on the table that tastes light and really good.
Swaps
Salmon → trout (also provides protein and omega-3 fatty acids); Green asparagus → broccoli (more fibre and vitamin C); Olive oil → avocado oil (stable at high heat, with plenty of monounsaturated fatty acids); Lemon → lime (similarly fresh, with vitamin C).
Allergens
Contains fish as an allergen; usually well suited to children if the salmon is well cooked and carefully checked for bones; during pregnancy only use fully cooked fish.
