Ingredients
4 skin-on NZ salmon fillets (170 g each)
500 g fresh NZ asparagus, ends trimmed
2 large sweet orange bell peppers, sliced
MARINADE:--
3 tbsp olive oil, avocado oil, or melted ghee
2 tbsp raw bush honey
3 tbsp SIDS RASPBERRY VINEGAR
3 fresh garlic cloves, minced
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 220°C and line a baking tray with baking paper.
In a small bowl, whisk together SIDS RASPBERRY VINEGAR, SIDS SALT & PEPPER and all the marinade ingredients.
Lay the salmon fillets onto the baking tray, skin side down. Add the asparagus and sweet pepper. Drizzle the marinade equally over the fish and vegetables then gently toss to coat.
Roast in oven for 12-15 minutes, just until flaky.
Garnish with lemon wedges, sprinkle with freshly chopped parsley and enjoy.
