Bring lg, deep pan of boiling water to boil. Add asparagus and cook 4 mins.
Remove asparagus and set aside.
Bring water back to boil and add potato halves and cook 10-12 until tender.
Drain until needed.

Season Salmon and place 2 lemon slices on top of fillet.
Bring a wide shallow pan of water to a simmer. Carefully add salmon and lemon slices, cover and cook for 5-6mins. Or until cooked through.

Meanwhile, whisk the lemon juice, shallot, tetragonal and vinaigrette and season well. Toss the lettuce in half of the dressing, then arrange on p,ate.
Top with the asparagus and potatoes, flake over the salmon and serve with the remaining dressing drizzled over.

Cover a large baking tray with Olive Oil, cut all the vegetables (except the Mushrooms) in to cubes and roll in Olive Oil in tray. Sprinkle the Herbamare over the vegetables. Turn oven onto 180 and roast slowly for about 30 mins, keeping an eye on the veges.
In a large pan bring to the boil the water, French Onion Soup mix, Stock and Sea Salt.
Add vegetables from oven tray once roasted.
Lastly, add the Garlic and Mushrooms.
Cook for about 15mins. Then place soup through a food processor a bit at a time, disguarding any pulp. Serve hot with crusty bread and butter. Enjoy!