Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Prepare the green asparagus by snapping off the woody ends.
Cut the unwaxed lemon into thin slices and slice the garlic thinly. Keep the rest of the lemon ready for drizzling later.
Spread the green asparagus over the middle of the tray and place the salmon fillets on top. Drizzle everything with olive oil and season with coarse sea salt and black pepper.
Arrange the lemon slices and garlic on the salmon. Put the tray in the oven and bake at 200 °C for 12–15 min, until the salmon is still slightly translucent and the asparagus is tender-crisp. For children and in pregnancy, cook the salmon all the way through (2–3 min longer).
Take it out of the oven briefly and finish with a little lemon juice to taste. Let the salmon rest for one to two minutes.
Good to know
A traybake like this rescues relaxed evenings. Little effort, lots of flavour, and in the end everything lands warm and juicy on your plate.
Swaps
Salmon → trout (similar protein, also with omega-3 fatty acids). Green asparagus → broccoli (more fibre and vitamin C). Olive oil → avocado oil (similarly heat-stable, with monounsaturated fatty acids). Lemon → lime (fresh acidity, also provides vitamin C).
Allergens
Contains fish. Suits children well if the salmon is served fully cooked, and the same applies during pregnancy, plus thorough kitchen hygiene.
