You lucky thing. My two favourite food items!
Weegiemum, are you joking? Bake salmon for 40 minutes? You'll destroy it. Salmon is best served rare. Unless it is the 1970's.
My recipe (although I know it's a day late. Buy some more salmon tomorrow!) is as follows...
Get some new potatoes, steam them until just done. Chop 'em in half. Steam your asparagus as well, just for four or five minutes.
On a real hot grill or pan with some olive oil, lay your seasoned salmon fillets skin-side down and cook until as much of the fish goes white as you'd like. The flip them and sear the other side for a minute.
In another pan, sear the halved potatoes and the asparagus at the same time, in olive oil, with a generous dash of black pepper. When they are suitably charred, add a splash of good balsamic vinegar or glaze, let it caramelise for a minute and serve straight away.
As you plate up, drop some butter, capers and chopped sage into the salmon pan, and squeeze half a lemon into it when the butter browns. Pour that all over the salmon.
Tidy.