CRISPY POTATOES WITH SALMON AND ASPARAGUS

Ingredients

1x salmon fillet

1x bunch of asparagus

Pinch salt and pepper to taste

Pinch of dried italian herbs

2x tbsp olive oil

1/4 fresh lemon

5x baby potatoes

Method

1. Preheat oven to 220 degrees Celsius.

2. Place baby potatoes in a saucepan full of water and boil on medium heat until potatoes become slightly soft and skins pull away.

3. Strain potatoes and transfer to a baking tray lined with baking paper.

4. Season potatoes with salt, pepper, herbs and olive oil.

5. Bake for 30 minutes or until very crispy

6. Meanwhile, heat some olive oil in a frying pan and cook your salmon fillet on a low heat until golden brown on eat side. Set salmon aside and lightly sauté asparagus in the remaining oil in the fry pan on high heat.

7. Take out potatoes from the oven and serve with the fish and asparagus. Season with salt, pepper and fresh lemon.