- 1 salmon fillet
- 150g asparagus
- plum or cherry tomatoes
- 45g samphire
Heat olive oil/butter in a pan over medium heat. Place the salmon fillet(s) skin side down and season with salt and pepper. Allow it to cook halfway through, then turn and cook for a further few minutes. Meanwhile boil water in a saucepan and pop in some small tomatoes, asparagus and finally samphire. Leave all ingredients for 1 minute then drain. Put the tomatoes in cold water to allow the skin to peel easily. By this point the salmon should be perfectly cooked through; remove the fillet(s) from the pan and set aside. Clean the pan, add a teaspoonful of butter and put the asparagus and samphire on the pan, drizzle lemon juice on top and stir and toss until evenly covered. Remove from pan and plate immediately. Peel tomatoes, halve and garnish the plate. Et voila!
Energy: 383kcal, 35g protein, 22g fat, 6g carbs.