Ingredients

• 4 x 180g/6 oz salmon fillets , skin on or off, doesn’t matter (Note 1)

Marinade slather:

• 1 tsp lemon zest (1 lemon)
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp dijon mustard (Note 2)
• 2 garlic cloves , grated using microplane (Note 3)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Vegetables (optional):

• 3 bunches asparagus , woody ends snapped or trimmed off (Note 4)
• 200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
• 2 tsp extra virgin olive oil
• 1/4 tsp each salt and pepper

Cooking & serving:

• Olive oil spray
• Parmesan , finely grated
• Lemon wedges or slices , optional
• Parsley , finely chopped, optional
• Crusty bread or toast , for serving

Instructions

• Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
• Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8″ from the heat source.
• Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
• Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, the internal temperature should be 50°C/122°F (Note 5).
• Serve – Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!