This salmon recipe is so simple to make, nutritious too, and tingling with fresh flavours of herbs and apple! 

Serves 2

1. Preheat oven to 200C (180C fan).
2. Drizzle the new potatoes in extra virgin olive oil, season and roast in the oven for 35min.
3. Blend together all the ingredients for the salsa verde until smooth.
4. Add the asparagus and salmon fillets to the roasting pan with the potatoes. Drizzle with half the salsa verde and continue to cook for a further 10min.
5. Remove from the oven, fold through the rocket leaves and top with the rest of the salsa verde.

Tip: Try using avocado oil instead of extra virgin for a slightly different creamy taste (you can roast the potatoes in avocado oil as well)