Both the fish and greens are baked together in this one-pan dish for added ease and flavour. Coated in a velvety garlic butter sauce and tossed with vibrant greens, this dish levels up weeknight cooking with indulgent flavours.
Preheat oven to 200°C fan-forced. Peel and crush garlic. Finely zest lemon. Pick thyme leaves from their stems. Place garlic, lemon zest, thyme leaves, butter, Dijon mustard, ½ teaspoon salt and a pinch cracked black pepper in a bowl and mix well to combine. Set aside.
Slice broccolini stems in half lengthwise and slice asparagus into thirds. Place vegetables on a lined baking tray.
Place salmon skin-side-down on top of vegetables. Dot garlic butter around vegetables and on top of salmon. Bake for 10 minutes or until salmon is cooked to medium.
Once salmon is cooked to your liking, remove tray from oven and set aside to rest. Juice lemon. Place vegetables in a mixing bowl with lemon juice and pan juices. Add salad leaves and toss to combine.
Using a fork, flake salmon into large pieces. Discard the skin.
Divide salad between plates and top with salmon to serve.