If you are entertaining this Easter, try this really easy, quick and tasty oven bake – with asparagus at its best and salmon hopefully on offer, this is a lovely recipe using seasonal vegetables.

Ingredients:

600/800g baby potatoes

3tbsp olive oil

1 large red onion, chopped into wedges

1 box (approximately 270g) Vittoria cherry vine tomatoes (these are so sweet when roasted, but you could use others if you prefer)

A couple of fresh rosemary sprigs

2-3 tbsp balsamic vinegar

4 salmon fillets

1 bundle of fresh asparagus

Salt and pepper to season.

Method:

1 Preheat your oven to 200°C, (180°C fan/gas mark 6).

2 Scrub the potatoes then pop in your oven proof dish with the olive oil and stir to evenly coat. Sprinkle with salt and pepper then cook for 15-20 minutes until they are starting to brown.

3 Add your onion wedges, tomatoes still on the vine, rosemary and balsamic vinegar. Give it all a little mix around then pop back in the oven for 10 minutes.

4 Season your salmon then add this to the dish with the asparagus and cook for a further 12 minutes or until the salmon is cooked through.

5 Serve, enjoy and look forward to the washing up – you’ve only used one dish so it’ll be nice and easy!

Tips:

• Check out your local super-market or fishmonger – they often have deals on whole salmon around Easter time, and they will fillet it for you so you can freeze the rest.

• Try growing your own herbs at home, either in your garden or on your windowsill if you’re limited on space. You can use as much or as little as you like, and it just seems to taste better freshly cut.

• Look for thin asparagus spears, otherwise they may not cook through enough. If you can only find larger spears, cut them in half.