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 halve the cherry tomatoes.
Spread the green asparagus and cherry tomatoes on the tray. Scatter the finely chopped garlic over the top and toss everything with olive oil, sea salt and pepper.
Cut the salmon fillet into portions and lay them in the middle of the vegetables. Brush the salmon with olive oil and season lightly.
Slice the lemon and lay the slices on the salmon. Bake everything in the oven at 200 °C for 15–18 min until the salmon is cooked and the asparagus is tender.
Take the tray out of the oven and let everything rest briefly. This keeps more of the juices and flavour in the fish and vegetables.
Good to know
A tray bake like this saves relaxed evenings. Little effort, lots of flavour, and at the end there's simply a well-rounded, light meal on the table.
Swaps
Salmon → trout (similar protein content, also contains omega-3 fatty acids). Green asparagus → broccoli (more fibre and vitamin C). Cherry tomatoes → pepper (contains vitamin C). Olive oil → avocado oil (mild in flavour, mainly unsaturated fats).
Allergens
Contains fish; well suited to children if the salmon is carefully checked for bones, and during pregnancy thoroughly cooked salmon is a common option.
