Crispy-skinned salmon with roasted asparagus and baby tomatoes

Crispy-skinned salmon with roasted asparagus and baby tomatoes

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
8 large cherry tomatoes
8 asparagus spears, woody ends trimmed
2 garlic cloves, chopped
1 tablespoon olive oil, plus extra for drizzling
sea salt
4 salmon fillets, skin on
squeeze lemon juice
freshly ground pepper

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Place the tomatoes, asparagus, garlic, olive oil and salt and pepper in a bowl and mix until the veggies are well coated. Place the veggies on the tray and roast for about 10 minutes. Keep warm.
  3. Meanwhile, prepare the salmon by rubbing some olive oil into the skin of the fish and season with sea salt and pepper.
  4. Heat a non-stick frying pan over medium-high heat,. When the pan is hot, place the salmon skin side down into the pan.
  5. Leave to cook for 3 minutes (don’t try and turn it before then). Now turn. Cook a further 2 minutes, then remove from the pan and transfer the salmon to two plates.
  6. Serve the salmon immediately with the tomatoes and asparagus.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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