Step 1

Preheat the oven to 355F / 180C.

Step 2

Roast the potatoes in a little olive oil on a sheet pan / baking tray for 25 minutes.

Step 3

Meanwhile, melt the butter in a small saucepan, then add the garlic. Cook for a couple of minutes.

Step 4

Add the lemon, sweet chili sauce and chopped parsley and stir. Remove from the heat and set aside.

Step 5

Remove the sheet pan with the potatoes on from the oven and add the asparagus and tomatoes.

Step 6

Tuck the salmon in amongst the vegetables, then drizzle the lemon butter sauce over the salmon. Grind plenty of salt and pepper over the whole pan.

Step 7

Bake for 10 minutes until the salmon is just cooked and the potatoes are tender.

Step 8

Serve drizzled with the lovely sauce and with fresh crusty bread.