healthy

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.

Serves 2
25mins

Method

1. 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.
2. 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

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Salmon is like the godfather of fish. Its big meaty fillets can stand up to just about any flavour you throw at it. Its oily flesh can withstand the heat of chilli and spice and, like most fish, it is incredibly healthy. The blackening method of this recipe creates a wonderful deep and smoky crust on the top of the fillets and, when combined with a cooling creamy avocado salad, it really is a delicious little dinner.

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A tender fi llet of warm salmon in a sticky umami glaze is delicious on its own, but combined with brown rice and a smacked cucumber salad you are in for an Asian treat. ‘Smacked cucumber salad?!’ I hear you cry. Fear not, the salad of softened pieces of cucumber in a sharp pickle with cabbage, beansprouts and toasted sesame seeds will have you converted.

healthy