One-basket salmon & asparagus

A complete dinner in one basket in under 20 minutes, with nothing to wash but the crisper plate.

The trick to cooking two things at once is knowing they finish at different times. Asparagus needs about half as long as salmon, so it goes in partway through rather than at the start.

Ingredients

Serves 2 · tap to check off

• 2 salmon fillets, skin on
• 1 bunch asparagus, woody ends snapped off
• 1 tbsp olive oil
• 1 lemon, half juiced and half in wedges
• Salt and black pepper

Method

1. Season. Rub the salmon with half the oil, then season both sides well.
2. Start the salmon. Cook skin-side down at 390°F for 6 minutes.
3. Add the asparagus. Toss the spears with the remaining oil, tuck them around the fillets and cook for 6 minutes more.
4. Finish. Squeeze over the lemon juice and serve with the wedges.