Herb-buttered salmon steaks and a tray of roasted veggies, a one-tray weeknight dinner that's a reel catch.

Ingredients

4 salmon steaks (about 170 g / 6 oz each)

1 tablespoons olive oil (for the salmon)

2 tablespoons unsalted butter, melted

3 garlic cloves, minced

1 lemon, zested and juiced

2 tablespoons fresh dill, chopped

2 tablespoons fresh flat-leaf parsley, chopped

1 teaspoons fresh thyme leaves

1 teaspoons salt

0.5 teaspoons freshly ground black pepper

450 grams baby potatoes, halved

340 grams asparagus, trimmed

250 grams cherry tomatoes

1 red onion, cut into wedges

2 tablespoons olive oil (for the vegetables)

Steps

1. Fire up the grill (or oven): Heat your grill or oven to 220°C (425°F). Pat the 4 salmon steaks (about 170 g / 6 oz each) dry with a paper towel; a dry steak sears beautifully, while a wet one just sulks in its own steam.

2. Whisk the herb butter: Stir together the butter, the garlic cloves, the lemon zest and juice, the dill, the parsley, and the thyme leaves. That's your flavour bomb; set it aside.

3. Give the potatoes a head start: Toss the baby potatoes with 2 tablespoons of olive oil and a good pinch of salt on a baking tray. Roast for 20 minutes. 

4. Pile on the veggies: Add the asparagus, cherry tomatoes, and red onion to the tray. Roast another 15 minutes until everything's tender and a little caramelized.

5. Sear the salmon steaks: Brush the salmon with 1 tablespoon of olive oil and season with salt and black pepper. Grill or sear 4–5 minutes per side, until the flesh is opaque and flakes easily. Don't flip too early; good things come to those who wait.

6. Butter it, rest it, serve it: Spoon the herb butter over the hot steaks and let them rest 2 minutes. Plate with the roasted veg and an extra squeeze of lemon. Dig in, you've officially out-fished the drive-thru.

Notes

A few fin-tastic tips: Salmon is done at an internal temperature of 63°C (145°F), so a thermometer takes the guesswork out. No grill? A hot cast-iron pan does the job beautifully. Swap the veg for whatever's in season: zucchini, green beans, and bell peppers all play nicely. Steaks (the cross-cut, bone-in kind) hold together on the grill better than fillets, but either works in a pinch. And remember: never trust a fish to keep a secret… they're always spilling their gills.