I love the convenience of one pan or one tray cooking. Less washing up after you’ve devoured your meal. Plus you can add pretty much whatever you like. Veggies you need to use up? Throw them in. It’s no fuss cooking.

Serves 4 

650g new or baby potatoes 

3 tbsp olive oil 

16 asparagus spears 

1 red onion cut into wedges

250g cherry tomatoes

2 rosemary sprigs 

2 tbsp balsamic vinegar 

4 boneless salmon fillets with the skin on

Salt and Pepper


  1. Preheat the oven to 200 C/Gas 6.
  2. Toss the potatoes in the olive oil and place on a baking tray. Season well with salt and pepper and bake for 15 minutes until turning golden.
  3. Add the red onion, rosemary, tomatoes and balsamic vinegar and bake for a further 5
  4. Season the salmon fillets with salt and pepper and add them to the tray along with the asparagus spears and cook for a further 10 -12