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Crispy Salmon, Asparagus and Cherry Tomato Sauce

December 12

A super-food supper if ever there was one. Packed with omega-3 fatty acids, vitamins, minerals and lycopene from the tomatoes, an antioxidant that helps protect cell damage.

25mins
Serves 2

Method

Heat the oil in a deep sauté pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently over a low–medium heat until the salmon is crispy and the asparagus is slightly charred.
Turn the fish over, add the garlic and cook for 1 minute, then add the cherry tomatoes and a little splash of water and cook for 4–5 minutes until the tomatoes have started to break down. Add plenty of seasoning and a squeeze of lemon juice. Scatter over the basil leaves and serve.

1 tbsp olive oil

4 skin-on salmon fillets

9oz asparagus, trimmed

2 garlic cloves, thinly sliced

5oz cherry tomatoes, halved

squeeze of lemon juice

handful of basil leaves

1 tbsp olive oil

4 skin-on salmon fillets

250g asparagus, trimmed

2 garlic cloves, thinly sliced

150g cherry tomatoes, halved

squeeze of lemon juice

handful of basil leaves

You'll Need

Deep sauté pan

If you make this recipe, be sure to tag your photo #DonalSkehan

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