Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place each salmon fillet in the centre of a square of kitchen foil.
Prepar 200g (7oz) asparagus. Bend the base of the stem until it breaks to remove the woody part of the stem and discard. Divide into two bundles and place next to the salmon.
Thinly slice half a lemon and poke the slices between the asparagus and salmon.
Squeeze the juice from the remaining half of the lemon and drizzle over the salmon along with 2 teaspoons of olive oil.
Sprinkle with a few thyme leaves and season with salt and pepper. Fold the foil up to enclose the salmon and asparagus and place on a baking sheet. Roast for 20 minutes. Serve immediately.
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Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)