• Cook time: 25 minutes
  • Difficulty level: easy
  • 4 servings


  • 4 medium slices of salmon
  • 12 wild asparagus
  • 12 cherry tomatoes
  • 1 glass of white wine
  • 2 garlic cloves
  • 4 medium sweet potatoes
  • Parsley
  • Dill
  • Pepper
  • Salt
  • Extra virgin olive oil


  1. Fry the wild asparagus with a splash of extra virgin olive oil (approximately 5-7 minutes)
  2. Remove them from the pan and season them
  3. Add a drizzle of extra virgin olive oil on the cookie sheet and place the wild asparagus, cherry tomatoes and the peppered salmon slices on top
  4. Drizzle with a drizzle of extra virgin olive oil and place in the oven (pre-heated) for about 5 minutes at 428ºF (220ºC)
  5. Mix in a bowl the wine, with the chopped garlic cloves, the parsley and the dill
  6. Pour the mixture over the fish after 5 minutes
  7. Keep in the oven until the fish is done
  8. Meanwhile, fry the sweet potatoes with a little extra virgin olive oil
  9. Serve it all together