Sam Wood's Baked salmon with broccoli pesto

Yoghurt tartare sauce

• 200 g Greek-style natural yoghurt
• 1 garlic clove
• 30 g baby pickled capers, rinsed and drained

Salmon and broccoli pesto

• 500 g water
• 200 g broccoli florets
• 30 g Parmesan cheese, cut into pieces (3 cm)
• 2 garlic cloves
• 1 spring onion/shallot, trimmed and cut into pieces
• 30 g olive oil, plus extra to drizzle
• 20 g freshly squeezed lemon juice (approx. ½ lemon)
• 4 fresh skinless, boneless salmon fillets
• 2 bunches asparagus, trimmed, cut into halves widthways if spears are thick
• sea salt, to season
• ground black pepper, to season
• 60 g rocket
• 180 - 200 g cherry tomatoes, cut into halves or quarters
• lemon wedges, to serve