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
- For Tomato salsa, mix all ingredients together and season well. Set aside.
- Blanch asparagus in boiling water until cooked and refresh in iced water.
- Rub olive oil onto the Salmon fillet and season with salt and pepper.
- 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).
- Serve Salmon fillets with tomato salsa and blanched asparagus.
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