400g atlantic salmon fillets (skin on)
4x medium potatoes, diced into 2cm cubes, skin on
2 tbsp extra-virgin olive oil
1x bunch of fresh asparagus, woody ends removed
1x punnet of grape or cherry tomatoes, cut in half
2x cloves of garlic, crushed
salt and pepper


1. Pre-heat your oven to 220º Boil diced potato for 10 minutes or until slightly soft.
2. Drain and toss for a minute or so in the colander until they look fluffy (this helps them go crispy in the oven). In a bowl, toss fluffy potatoes, 1tbsp of the olive oil and a pinch of salt.
3. Evenly spread them out on an oven tray lined with baking paper and bake for 30 minutes or until golden and crispy.
4. Meanwhile, preheat a non-stick frying pan over medium-low heat. Place the salmon, skin side down and cook for about 4 minutes. Turn over and cook the other side for a further 4 minutes or until salmon is cooked to your liking.
5. Remove from pan and allow to rest.
6. Pre-heat the frying pan again over high heat. Add the remaining olive oil. Add the garlic and sauté for 1 minute. Add the asparagus and tomatoes and toss in the olive oil and garlic for 3-4 minutes. Remove from heat.
7. Serve the salmon with a side of crispy potatoes and asparagus mixture