Preheat the oven to 180°C fan/200°C/gas 6.

Tip the potatoes, garlic, rosemary, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then transfer to the oven and roast for 20 minutes.

Meanwhile, mix the lemon zest, garlic, olive oil and remaining sea salt flakes in a shallow bowl and gently coat the salmon and asparagus. Set aside.

Once the potatoes have had 20 minutes, lower the oven to 160°C fan/180°C/gas 4. Make space for the salmon fillets in the tin and lay the asparagus over the potatoes. Scatter over the hazelnuts, then return to the oven for a further 20 minutes, until the salmon is just cooked through and the asparagus is crisp.

Mix the yogurt and lemon juice together, and serve alongside the salmon, potatoes and asparagus.

Note: If you can’t find Charlottes, use potatoes like Maris Piper or King Edward, cut into 2½cm chunks.