Tomato Garlic Salmon


  • 200g tinned tomatoes
  • 1 salmon fillet
  • 100g asparagus
  • 1 tbsp capers
  • 1/2 garlic clove, crushed
  • salt and pepper to taste


Fillet the fish, season with salt and pepper and fry on medium heat for 2 minutes on either side. Then mix together tomatoes, garlic and capers and pour the mixture over the salmon to cook for a further 4-5 minutes. Meanwhile blanch the asparagus or steam it for a couple of minutes at most to avoid overcooking it. Serve it all together and – et voila – your meal has been prepared in 10 minutes.

Tip: fry or brown the garlic separately on another pan before mixing it into the tomato sauce as its flavour will be very powerful and slightly acidic. Some heat will help mellow out the flavour before adding it to the dish.

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