Blanch spinach and basil: Before you start, preheat the oven to 375°F. Then, bring a large pot of water to a boil. Add 1 oz spinach and 1 oz basil to the boiling water using a sieve or spider strainer. Blanch for 30 seconds. Immediately transfer the blanched veggies and herbs to an ice water bowl to stop the cooking process. Squeeze the excess water with your hands and set the greens aside.

Make the pesto paste: To make the pesto, combine the blanched basil and spinach with 1/2 tsp salt, 2 garlic cloves, 0.5 oz shallot, 1 oz pine nuts, 3 3/4 tbsp olive oil, and 1 tsp lemon juice in a food processor. Blitz until smooth. Set the pesto aside.

Bake the tomatoes: On a lined baking tray, toss 6 oz cherry tomatoes and 2 oz bacon with the remaining 1 tbsp olive oil and 1/2 tsp black pepper. Bake in the preheated oven for 5 minutes.

Season the salmon: While you wait, put 24 oz boneless salmon filets in a bowl and coat each filet evenly with the pesto paste.

Bake the salmon: Remove the baking tray from the oven. Move the tomatoes and bacon to one side of the tray using a pair of tongs. Arrange the salmon and 12 oz asparagus on the tray and bake for another 20 minutes at the same temperature.

Garnish and serve: Transfer the salmon and its side to a plate. Garnish with freshly chopped parsley and serve immediately.