INGREDIENTS

• 2 tbsp olive oil
• 4 skin-on salmon fillets
• 250g asparagus, ends snapped off
• 150g cherry tomatoes, halved
• 2 garlic cloves, thinly sliced
• ½ lemon, juice
• 1 tbsp butter
• Handful of basil leaves
• Sea salt & freshly ground black pepper

DIRECTIONS

1. Heat a tablespoon of the oil in a deep sauté pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently on both sides over a low-medium heat until the salmon is cooked through and crispy and the asparagus is lightly charred. Remove from the pan and set aside.
2. Add another tablespoon of oil to the pan, followed by the cherry tomatoes, garlic, some seasoning and a splash of water. Cook for 4 - 5 minutes until the tomatoes have started to break down.
3. Add the lemon juice, butter & basil leaves before returning the salmon & asparagus to the pan. Enjoy!