Preheat and Prep: Preheat your oven to 200°C (180°C fan). Line a large oven tray with baking parchment to make clean-up easier.

Prepare the Vegetables: On the tray, toss the asparagus and cherry tomatoes with the olive oil, minced garlic, dried oregano, salt, and pepper. Spread them out in a single layer.

First Bake: Place the tray in the preheated oven and roast the vegetables for 10 minutes. This gives them a head start so they become tender.

Add the Salmon: Remove the tray from the oven. Make four spaces amongst the vegetables for the salmon fillets. Pat the salmon dry with a paper towel and place them on the tray. Season each fillet lightly with a pinch of salt and pepper.

Top with Boursin: Divide the Boursin cheese into four equal portions and spread it evenly over the top of each salmon fillet. I find that using the back of a spoon helps to create a nice, even layer. Place a thin slice of lemon on top of the Boursin on each fillet.

Final Bake: Return the tray to the oven and bake for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 63°C, according to the FSA's guidance on cooking fish safely. The Boursin should be gloriously melty and slightly golden in spots.

Finish and Rest: Remove the tray from the oven. Squeeze the juice from the remaining lemon half over everything and sprinkle with fresh dill or parsley. Let it rest for 2-3 minutes before serving.