– 4 salmon fillets (180g / 6 oz each), skin on or off

– 1 teaspoon lemon zest (from 1 lemon)

– 1 tablespoon lemon juice

– 2 tablespoons extra virgin olive oil

– 1 teaspoon Dijon mustard

– 2 garlic cloves, finely grated or chopped

– ½ teaspoon salt (cooking or kosher)

– ¼ teaspoon black pepper

– 3 bunches asparagus, woody ends snapped or trimmed

– 200g / 7 oz cherry or grape tomatoes

– 2 teaspoons extra virgin olive oil (for vegetables)

– ¼ teaspoon salt (for vegetables)

– ¼ teaspoon pepper (for vegetables)

– Olive oil spray (for finishing the salmon)

– Finely grated Parmesan cheese (for dusting asparagus)

– Lemon wedges or slices (for serving)

– Finely chopped fresh parsley (for garnish)

– Crusty bread or toast (optional, for serving)