This delicious and light dinner recipe is a must try at home.
Preheat the oven to 180 C (350 F). Line a baking tray with baking paper.
Place the tomatoes, asparagus, garlic, oil and salt and pepper in a bowl and mix until the vegies are well coated. Place the vegie on the tray and roast for about 10 minutes. Keep warm.
Meanwhile, prepare the salmon by rubbing some oil into the skin of the fish and season with salt and pepper.
Heat a non-stick frying pan over medium–high heat. When the pan is hot, place the salmon, skin side down, in the pan.
Leave to cook for 3 minutes (don’t try and turn before then). Turn the fish over, and cook it for a further 2 minutes, then remove from the pan and transfer to 4 plates.
Serve the salmon immediately with the tomatoes and asparagus and a squeeze of lemon juice.
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