Roasted salmon with blistered tomatoes and steamed asparagus.
Prep time:10 mins
Cook time:15 mins
- 1 small red onion, cut into wedges
- Oil spray
- 295g pack chilled John West Tasmanian Atlantic Salmon with Lemon & Herb Crust
- 200g trussed cherry tomatoes
- 1 bunch of asparagus
- Olive oil, for serving
Spray onion with oil and place on a baking paper lined tray. Place John West Salmon with crust on same tray and cook following salmon oven pack directions. Spray tomatoes with oil and add to the same tray after 5 minutes.
Meanwhile, steam asparagus for 2-3 minutes or to your liking.
Toss asparagus and onion together, season to taste and drizzle lightly with oil. Serve salmon with vegetables and tomatoes.
Serve with lemon wedges or tartare sauce.