Crispy Salmon, Asparagus and Cherry Tomato Sauce

Name: Crispy Salmon, Asparagus and Cherry Tomato Sauce
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 4 skin-on salmon fillets; 250 grams (9 ounces) asparagus, trimmed; 2 garlic cloves, thinly sliced; 150 grams (5 ounces) cherry tomatoes, halved; Squeeze of lemon juice; Handful of basil leaves

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Level: Easy

Total: 20 min
Active: 10 min

Yield: 2 servings

A superfood 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.

Level: Easy

Total: 20 min
Active: 10 min

Yield: 2 servings

Ingredients

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1 tablespoon olive oil

4 skin-on salmon fillets

250 grams (9 ounces) asparagus, trimmed

2 garlic cloves, thinly sliced

150 grams (5 ounces) cherry tomatoes, halved

Squeeze of lemon juice

Handful of basil leaves

Directions

Special equipment:

Deep saute pan

Heat the oil in a deep saute 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 to 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.