INGREDIENTS

• 1 salmon fillet

• 1 tsp wholegrain mustard

• 1 lemon

• Small handful of fresh coriander, roughly chopped

• Small handful of fresh chives, finely chopped

• 6–8 asparagus spears

• 6–8 tenderstem broccoli stems

• 2 tbsp extra virgin olive oil

• Splash of rosé wine

• Large handful of wild rocket

• Large handful of baby spinach

• Sea salt

• Freshly cracked black pepper

• Baking parchment

ROSÉ SALMON WITH ASPARAGUS & TENDERSTEM BROCCOLI

A beautifully light dinner that's full of vibrant flavours. Baking the salmon in a parchment parcel keeps it incredibly moist, while the lemon, herbs and rosé create a delicate dressing that coats the vegetables and salad leaves perfectly.

Serves: 1

Prep Time: 10 minutes

Cook Time: 20 minutes

METHOD

1. Preheat the oven to 200°C fan.

2. Tear off a generous sheet of baking parchment and place it onto a baking tray. Pat the salmon dry with kitchen paper and place it in the centre of the parchment.

3. Season generously with sea salt and freshly cracked black pepper, then spread the wholegrain mustard evenly over the top of the salmon.

4. Scatter over the chopped coriander and chives before arranging the asparagus around the salmon.

5. Squeeze over the juice of half a lemon and place two thin slices of the remaining lemon on top of the fish. Drizzle with 1 tablespoon of olive oil and finish with a splash of rosé wine.

6. Fold the parchment into a tightly sealed parcel by bringing the long edges together, folding them over several times, then tucking the ends underneath to trap in all the steam.

7. Place the tenderstem broccoli alongside the parcel on the baking tray. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper.

8. Roast for 15–20 minutes, until the salmon is just cooked through and the broccoli has lightly charred around the edges.

9. Remove from the oven and allow the salmon to rest in its unopened parcel for 5 minutes.

10. Meanwhile, arrange the wild rocket and baby spinach in a shallow pasta bowl and top with the roasted tenderstem broccoli.

11. Carefully open the parcel, allowing all of the fragrant cooking juices to flow into the bowl. Place the salmon and asparagus on top of the leaves, then spoon over every last drop of the lemon, rosé and herb dressing.

Serve immediately with warm sourdough or simply enjoy as it is.

ToM'S TIP

Cooking salmon en papillote (in parchment) locks in moisture, so the fish gently steams in its own juices rather than drying out. The lemon, herbs and rosé combine to create an effortless dressing, meaning there's no need for heavy sauces.

GOOD FOOD FOR GOOD HAIR

Salmon is naturally rich in omega-3 fatty acids, high-quality protein and vitamin D, nutrients that help support strong, healthy hair. Asparagus and tenderstem broccoli provide folate, vitamin C and antioxidants, while extra virgin olive oil contributes healthy fats that support scalp health and overall wellbeing.

PERFECT PAIRING

Serve with warm sourdough, Jersey Royal potatoes or a chilled glass of crisp rosé on a summer evening.