1 tbsp olive oil

2 wild salmon fillets , scaled, skin on, about 140g/5oz each

125g pack asparagus tips, ends trimmed

2 bunches cherry tomatoes on the vine

1 tbsp chopped tarragon

150ml hollandaise sauce , to serve

(we used Joubére Fresh Hollandaise Sauce)

Preparation

Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat.

Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.

Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through.

Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.