Ingredients:

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

Method:

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