2 tbsp dark soy sauce
4 tbsp clear honey
4 salmon fillets
2 tbsp olive oil
500 g baby new potatoes
16 spears of asparagus, trimmed
Place the salmon fillets in a bowl, mix together the soy sauce and honey then pour over the fillets. Cover with cling film then pop in the fridge for 1 hour to marinate.
Heat the oven to 220C/gas 7. Scatter the potatoes into a large ovenproof dish with the olive oil – shake them about so they’re well coated and season well with salt and pepper. Roast in the oven for 15 minutes. Add the asparagus spears to the dish, tossing with the potatoes and roasting for a further 15 minutes.
Finally add the marinated salmon fillets amongst the vegetables, drizzling any excess marinade over the dish. Return to the oven for another 15 minutes or until the salmon is cooked through.