Salmon with Roast Asparagus

So easy and had the advantage of being a one-pan meal prepared in minutes!
Servers 2

12oz small new potatoes      
2tbsp olive oil    
1tbsp balsamic vinegar
2 salmon fillets, approx. 5oz each
10 Wykham asparagus spears, trimmed
Black olives
6-8 cherry tomatoes
Fresh basil leaves

1. Heat oven to 220˚C. Put the potatoes and 1tbsp olive oil into an ovenproof dish, shake well, then roast for 20-25 minutes (depending on size) until starting to brown.

2. Add the asparagus, cherry tomatoes, black olives and vinegar to the potatoes. Place back in the oven for a further 15 minutes.

3. Now place the salmon in amongst the vegetables and drizzle over the rest of the olive oil. Return to the oven for 10-15 minutes taking care not to overcook the fish. Scatter some basil leaves over the disk before serving.