• 2 fillets, about 125 g each
  • Lemon pepper
  • Salt
  • 200-250 g asparagus, halved
  • Four good handfuls spinach, roughly torn
  • 3 Spring onions, chopped
  • 10-12 cherry tomatoes, halved
  • 3 tbsp pomegranate seeds
  • Soy sauce

To serve:

  • Soured cream, crème fraîche, etc


  • STEP 1
    Pre-heat the oven to 180-200°C, then lightly season the salmon fillets with some lemon salt and pepper and put it in the oven for 20-25 minutes.
  • STEP 2
    In the meantime, made your side salad (I prepared it and plated it up as I went along) of spinach, Spring onion, tomatoes, pomegranate seeds and a dash of soy sauce for good measure!
  • STEP 3
    When the salmon has been in for about 15 minutes, boil the asparagus for 4-6 minutes until cooked, but still crispy! Divide between the two plates, along with the fish fillets and serve with a nice big dollop of something creamy, like sour cream!

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