Really easy but quite sophisticated tray bake – love these all-in-one meals. The key to getting everything cooked to the right degree of tenderness is in the sizing of the ingredients. So, four wild salmon steaks of roughly the same size – not too thick if possible (a thicker salmon steak will mean larger pieces of potato and longer bits of asparagus), a bunch of asparagus with the tough ends cut off and then cut into thirds, new potatoes cut into quarters or smaller depending on size and compared with the thickness of the asparagus and half a good size onion. Toss all except for salmon in a lemon juice/olive oil mixture with the remains poured over the salmon steaks. About 25 minutes later all is ready (and if you cook the dinner on unbleached waxed paper there will be little clean-up!).
Pre-heat oven to 350 degrees F. Cook for 20 minutes and check for doneness.
Line a baking tray with unbleached waxed paper
4 wild salmon steaks
Juice of 1 lemon
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
10 oz. thin asparagus spears – hard ends cut off and then cut into thirds
10 oz. new potatoes – quartered at least, if not cut into sixth’s or eighth’s
1/2 a good size onion – sliced and then the slices separated
Place salmon steaks on parchment paper – evenly spaced apart.
Whisk together lemon juice and seasoned oil.
Toss asparagus, potatoes and onion in a bowl with the lemon juice/oil mixture.
Arrange around the salmon and pour remains of juices over salmon.
Check for doneness after 20 minutes and cook a little longer if necessary until salmon is cooked through, asparagus is not too soft and potatoes and are not too hard.