Oven-baked salmon with asparagus and potatoes

Ingredients for 2 servings:

• 400 g wild salmon fillet(s)
• 250 g asparagus, green
• 400 g potatoes, new, approx.
• 1 cup peas
• 8 handfuls of cherry tomatoes
• 1 tbsp balsamic vinegar
• 3 tbsp oil
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Wash the potatoes thoroughly and cut into wedges with the skin on. If you don’t like potatoes with the skin on, you can of course use them peeled. Wash the asparagus, peel the lower third if necessary, remove any woody ends, and cut the asparagus into bite-sized pieces. Place the potatoes in an ovenproof dish and toss well with 2 tablespoons of oil (I use rapeseed or Alba oil). Bake in a preheated oven at 225°C for about 30 minutes, turning a few times. Add the asparagus, season with salt, mix everything, and return the dish to the oven for another 10 minutes. Mix the cherry tomatoes and peas with the vegetables, carefully seasoning again with a little salt, pepper, and 1-2 tablespoons of balsamic vinegar. Place the salmon in the vegetables, pressing it about halfway down into the vegetables, and sprinkle with a pinch of salt and pepper. Return everything to the oven for about 10 minutes, until the salmon is cooked through.