What you’ll need

Serves 2

  • 2 x 120-150g salmon fillets, skin on
  • salt and pepper
  • 1/2 teaspoon olive oil

Tomato Salsa

  • 2 small ripe tomatoes, deseeded and finely diced
  • 2 spring onion, finely chopped
  • 2 tablespoons coriander, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 chilli, deseeded and finely sliced
  • salt and pepper
  • 6 baby asparagus

The easy bit

  1. For Tomato salsa, mix all ingredients together and season well. Set aside.
  2. Blanch asparagus in boiling water until cooked and refresh in iced water.
  3. Rub olive oil onto the Salmon fillet and season with salt and pepper.
  4. Place Salmon fillets skin side down on hot non-stick pan and cook for 4 minutes until the skin is golden and crispy then cook the other side for a further 2 minutes (for medium).
  5. Serve Salmon fillets with tomato salsa and blanched asparagus.
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