Place the salmon on tin foil and use half lime to cover them with a splash of oil and some freshly ground pepper.

Wrap into a tight parcel and place in a preheated oven at 180 degrees for 25 minutes

Chop the ends off of the asparagus and place in a warm pan with olive oil and some lime juice, fry on a gentle heat for max of ten minutes. Add a little spring onion if you fancy it.

Serve with side salad and garlic bread.