Preheat the oven to 200˚C/400ºF/Gas Mark 6.
Place the salmon, asparagus and red pepper onto a baking sheet, drizzle with a little olive oil and lemon juice. Cook in the oven for 15 minutes or until the salmon is cooked through.
Season with black pepper.
Serve the salmon on a bed of vegetables with a dollop of Saint Agur® Blue Cheese Crème and a few thyme leaves.
200g asparagus spears, trimmed
1 red pepper, seeds removed and roughly chopped
4 salmon steaks
Olive oil
Juice of half a lemon
Ground black pepper
1 pot Saint Agur® Blue Cheese Crème
Handful thyme leaves
View Method
Recipe Method
Preheat the oven to 200˚C/400ºF/Gas Mark 6.
Place the salmon, asparagus and red pepper onto a baking sheet, drizzle with a little olive oil and lemon juice. Cook in the oven for 15 minutes or until the salmon is cooked through.
Season with black pepper.
Serve the salmon on a bed of vegetables with a dollop of Saint Agur® Blue Cheese Crème and a few thyme leaves.
