One of the pleasures of living in Nelson, New Zealand is the easy access to quality seafood. Salmon has become one of my favorite fish and I love experimenting with new recipes.
- 2 large (or 3 medium) potatoes, chopped
- 1 red onion, chopped
- 4 tbsp olive oil
- 2 salmon filets
- 10 asparagus spears
- Handful of mint leaves
- Handful of basil leaves
- 2 handfuls of cherry tomatoes
- 1 lemon (squeezed)
Heat oven to 425 degrees F (220 degrees C). Roast potatoes, onion, and 1 tbsp olive oil for 20 minutes. Add asparagus and roast for 15 minutes.
Toss in cherry tomatoes and nestle the salmon in the centre. Mix lemon juice, 3 tbsp olive oil, mint and basil in small bowl. Drizzle over salmon and veggies. Roast for 10-15 minutes – stay close, as salmon tends to bake quickly.