Halve the baby potatoes and add to a mixing bowl along with garlic granules, olive oil, fresh thyme, salt and pepper. Mix until coated.

Spread the potatoes onto a baking tray, taking care not to crowd the tray (split between 2 trays if needed), turning the potatoes face down, place in the middle of a pre-heated oven for 20 minutes

Meanwhile, coat the salmon fillets in the leftover oil and herb mix, place in a foil parcel with some freshly diced garlic and a slice of lemon (separate parcels). Roast in oven for 10 minutes.

Toss the asparagus tips in olive oil, salt and pepper, add to the oven trays alongside the salmon. Flip the potatoes so they are face up and generously grate over the cheese until covered. Grate the zest of the lemon.

Roast for a further 10 minutes. Remove from the oven and squeeze over the juice of the lemon, finish with more cheese and a pinch of salt and pepper.