2 servings:

• 300g salmon (2 pieces)
• 1 bunch of fresh asparagus (15-20 spears)
• 1 lemon
• 1 fresh bird's eye chilli
• 200g cherry tomatoes
• 1/2 tsp salt, black ground pepper

Step 1

On a baking tray, line up 2 big sheets of foil next to each other.

Step 2

Place each salmon piece into each foil sheet. Season with salt and pepper. 1/4 tsp salt for each.

Step 3

Cut chilli into small pieces. Cut cherry tomatoes in halves. Cut and discard asparagus roots (2 inches). Cut 2 rounds of lemon. Juice the rest of the lemon.

Step 4

Divide all the ingredients evenly into 2 parts. Add each part to each salmon portion.

Step 5

Seal the foil. Bake at 190C/fan for 15-20 minutes, depending on the thickness of the salmon.