Garlic, Lemon & Parsley Roasted Salmon

After school play date tonight means my quick garlic, lemon and parsley salmon and a salad for dinner. And maybe a glass of something bubbly, because it is Thursday after all...

INGREDIENTS

6 salmon fillets 

6 large garlic cloves, finely chopped

1 heaped tbsp finely chopped parsley

30g unsalted butter

1/2 tbsp olive oil 

1 tbsp pomegranate molasses 

200g asparagus tips 

METHOD

Preheat oven to 180C (fan). Line a baking tray with parchment paper and lay the salmon and asparagus on the tray. Melt the butter in a small saucepan (you can use a microwave, but I don’t have one), then add the oil, parsley garlic and pom molasses to the saucepan. Evenly drizzle the butter sauce over the salmon and asparagus, season well with freshly milled salt and black pepper, and bake for 10-15 mins on the middle shelf depending on the thickness and size of the fillets (I cooked mine for 12 minutes). -

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