James Tanner cooks oven roasted salmon for a Good Friday fish feast on Lorraine.

The Ingredients are: Oil for cooking, 600g Jersey Royal potatoes, 150g pancetta lardons,250g asparagus spears, 1kg skinned boned salmon fillet, Zest and juice of 1 lemon, 4 cloves sliced garlic, 1 red onion sliced, Splash of sherry vinegar or white wine vinegar, Handful fresh mint leaves to serve, Shop bought mayonnaise and Handful of mixed herbs.