Prep/cooking time: 40 minutes
Serves: 4

Total ingredients for dish
4 salmon fillets
1 bunch of baby carrots
1 bunch of asparagus
1 punnet of cherry tomatoes
3 crushed garlic cloves
1 lemon rind zest
Juice of half a lemon
1 tsp honey
1 tsp coconut oil
1 tsp of crushed ginger
1 tsp of paprika
Salt and pepper
Olive oil

Method for salmon
Combine 2 cloves of crushed garlic, salt and pepper, 1/2 tsp paprika, 1 tsp lemon zest, 1 tsp lemon juice and
Olive oil into a bowl and stir well
Place the salmon fillets in a dish, cover with the marinate and place in fridge for 30 mins
Then place in oven and bake for around 10 minutes

While salmon is marinating in the fridge, prepare asparagus and baby carrots

Method for asparagus
Chop tough end of asparagus stalk
Line a baking tray with baking paper
Drizzle olive oil and squeeze of lemon juice on baking paper
Place asparagus into tray and toss around to ensure asparagus is coated in olive oil and lemon juice
Add salt, pepper and garlic
Bake for five minutes then turn asparagus
Bake for a further 5 minutes

Once salmon has marinated and asparagus is prepared, cook bake both at the same time.

Method for baby carrots
Place carrots in a frying pan with 1 tsp of coconut oil for 2 mins. Then add 1 tsp of grated ginger, 1 tsp fish sauce, 1 tbs lemon zest 1 tsp honey and fry for a further five minutes

Method for cherry tomato salad
Chop cherry tomatoes into a small bowl
Add 1 crushed garlic clove, 1 tsp lemon zest, 1 tsp lemon juice and 1 tbs of olive oil
Mix well

Serving suggestion
Line asparagus on plate with baby carrots cross ways on top of asparagus.
Place salmon fillet on top and scatter tomato salad on top
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