4 Salmon Fillets, skin off
3-4 Bunches Asparagus, trimmed
6-8 Potatoes, cut in quarters
2 Cloves Garlic, finely chopped
1 300ml Cream
1 Lemon, zest and juice
1 Tablespoon Tarragon (fresh or dried)
Butter
Olive Oil
Himalayan Pink Salt and Freshly Cracked Black Pepper, to taste

1. Turn oven on and preheat to 180C.
2. To make the mash, boil the potatoes in water and season with salt, once soft and cooked through, drain, add butter and half the cream and mash.
3. Meanwhile steam the asparagus.
4. Place salmon in a baking tray and put in the oven to cook for approximately 20 minutes, will depend on the thickness of the salmon, may need a little longer.
5. To make the sauce, in a small pot on medium high heat, melt butter with the garlic, once melted add cream, lemon zest and tarragon. Cook for 2-3 minutes until desired thickness then add lemon juice and season with salt and pepper.
6. Divide the mash amongst serving plates, top with salmon and asparagus and sauce. Enjoy.