One-Pan Salmon Asparagus

For the Salmon and Asparagus:

1. Preheat oven to 230 ˚C with oven rack in top third.

2. Line an oven tray with greaseproof paper and place salmon fillets down the centre of the tray.

3. Arrange trimmed asparagus along the sides of the salmon.

4. Drizzle asparagus lightly with olive oil and season both asparagus and salmon with salt and pepper.

For the Lemon-Herb Butter:

1. In a bowl, use a fork to mash together all the lemon-herb butter ingredients. Alternatively, you can use a food processor to get the job done. The process will take a few minutes.

2. Spoon 3/4 of your butter over the salmon and spread evenly.

3. Dab remaining butter mix over the asparagus.

4. Bake uncovered at 230 ˚C for 10–-12 minutes (thickness dependent).

5. Set the oven to grill and bake for 2 minutes or until the salmon is a golden colour and becomes flaky. Serve with garnish of spring onions, red onion and pomegranate arils.

Tip:

Instead of using pomegranate arils, you can also prepare this dish using mango salsa, fresh orange juice and mint leaves.

Benefits:

Asparagus is rich in potassium, which is good for lowering blood pressure. It is also rich in glutathione, a detoxifying compound that helps to break down carcinogens in the body and protect the body from the effects of free radicals, which are associated with cancer.

How To Store It:

Trim 3cm off the ends of the asparagus and stand the stalks up in a glass jar with shallow water, making sure that the ends remain in the water. Place a loose plastic bag over the top of the jar with the asparagus and place in the fridge where it will keep for up to a week