2 servings:
- 300g salmon (2 pieces)
- 1 bunch of fresh asparagus (15-20 spears)
- 1 lemon
- 1 fresh bird's eye chilli
- 200g cherry tomatoes
- 1/2 tsp salt, black ground pepper
Step 1
On a baking tray, line up 2 big sheets of foil next to each other.
Step 2
Place each salmon piece into each foil sheet. Season with salt and pepper. 1/4 tsp salt for each.
Step 3
Cut chilli into small pieces. Cut cherry tomatoes in halves. Cut and discard asparagus roots (2 inches). Cut 2 rounds of lemon. Juice the rest of the lemon.
Step 4
Divide all the ingredients evenly into 2 parts. Add each part to each salmon portion.
Step 5
Seal the foil. Bake at 190C/fan for 15-20 minutes, depending on the thickness of the salmon.