Roasted Fennel, Asparagus and Salmon - A better choice!

Ingredients

• ¼ cup extra virgin olive oil
• 1 garlic clove, crushed
• 2 tbs lemon juice
• 2 x 175g thick Atlantic salmon fillets (skin-on), pin-boned
• 2 small fennel bulbs, cut lengthways in 2cm-thick wedges, reserve fronds
• 1 lemon, quartered lengthways
• 1 large bunch thick-stemmed asparagus*, trimmed and base of stems peeled
• 1/3 cup Kalamata olives
• Aioli and lemon wedges, to serve
• *You’ll need about 12 thick stems of asparagus.