Crispy Salmon, Asparagus and Cherry Tomato Sauce

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.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 2 servings
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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


Special equipment:
Deep saute pan
  1. 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.
  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 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.
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