This delicious and light dinner recipe is a must try at home. 


  • 8 large cherry tomatoes

  • 8 asparagus spears, woody ends trimmed

  • 2 garlic cloves, chopped

  • 1 tablespoon extra-virgin olive oil,

  • plus extra for drizzling

  • sea salt and freshly ground black pepper

  • 4 salmon fi llets, skin on

  • squeeze of lemon juice


  • 1.

    Preheat the oven to 180 C (350 F). Line a baking tray with baking paper.

  • 2.

    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.

  • 3.

    Meanwhile, prepare the salmon by rubbing some oil into the skin of the fish and season with 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, in the pan.

  • 5.

    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.

  • 6.

    Serve the salmon immediately with the tomatoes and asparagus and a squeeze of lemon juice.

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