This is a really nice recipe as it's all cooked in one roasting tin so saves on the washing up!
You will need:
1 small butternut squash, peeled and chopped
2 large red onions, peeled and quartered
2 tbsp avocado oil or macadamia nut oil
1 x 200g pack fine asparagus tips
4 boneless wild salmon fillets
Bag of watercress, thick stalks removed
1 tbsp dill
1 lemon quartered (optional - I prefer this without the lemon)
Preheat the oven to 200 C (fan oven 180 C). Put the lemon quarters (if using), squash and onion in a bowl with one tablespoon of the oil and some seasoning. Toss everything together and tip on to a baking tray in a single layer. Roast in the oven for 20 minutes
After 20 minutes sprinkle the salmon with dill and tip the asparagus and salmon fillets into the bowl, add the remaining tablespoon of oil and season. Toss everything together to coat with the oil.
Remove the tray from the oven. Tuck the salmon and asparagus among the squash and onion. Return to the oven for 20 minutes or until the salmon is cooked (depending on the thickness).
Serve with the watercress.