500g La Ratte or Jersey Royal potatoes
2 tbsp olive oil
400g pack asparagus
2 cloves garlic, finely chopped
75ml dry white wine
240g pack 2 lightly smoked Scottish salmon fillets
1 tbsp drained capers, roughly chopped
¼ x 25g pack flat leaf parsley, finely chopped
1. Preheat the oven to 200ºC, gas mark 6. Cut any larger potatoes in half, then tip into a roasting tin. Drizzle over the olive oil, season and toss well to coat.
2. Meanwhile, chop the asparagus into 5cm lengths, discarding the bottom 2-3cm of each piece as this will be woody. Once the potatoes have cooked for 20 minutes, add the asparagus, garlic and white wine to the tray.
3. Toss to combine the ingredients, then shake the tray so they are spread into one even layer. Rub the salmon fillets with oil and season well, then nestle them, skin-side-up, into the tin.
4. Bake for 15-20 more minutes until the fish is cooked through and opaque and the skin is crisp. Scatter over the capers and chopped parsley and serve immediately.