Name: Crisp-skin fish with asparagus
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 24 thin asparagus spears; 2 ripe tomatoes; 1 tbsp extra-virgin olive oil; 4 salmon fillets each about 140g/5oz; 3 tbsp extra-virgin olive oil; 1 tbsp small black olives; 1 tbsp capers rinsed; 2 tbsp parsley leaves

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Crisp-skin fish with asparagus

Crisp-skin fish with asparagus

Good Food team

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Serves 4

Easy

Prep: 30 mins - 40 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Jill Dupleix's impressive yet easy salmon dish is perfect for a dinner party or keto-friendly midweek meal

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Ingredients

Nutrition

Units:

MetricUS

24 thin asparagus spears
2 ripe tomatoes
1 tbsp extra-virgin olive oil
4 salmon fillets

each about 140g/5oz

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp small black olives
1 tbsp capers

rinsed
2 tbsp parsley

leaves

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Nutrition: per serving

kcal297
fat16g
saturates2g
carbs3g
sugars0g
fibre2g
protein35g
salt0.57g

low

Method

step 1

Snap the woody ends off the asparagus, and discard. Cut the tomatoes in half, spoon out and discard the seeds. Finely slice the tomato flesh, then cut into small dice. Set both asparagus and tomatoes aside.
step 2

Heat the 1 tbsp olive oil in a large frying pan. Season the fish with salt and pepper, and cook skin-side down over medium heat for about 3-4 minutes, gently pressing, until skin is crisped and golden. Turn and cook the other side for 3-4 minutes, depending on the thickness, until cooked.
step 3

Meanwhile, cook the asparagus in simmering salted water for 3-4 minutes. Drain well. For the dressing, gently warm the 3 tbsp olive oil in a small saucepan with the tomatoes, olives, capers and parsley leaves. Toss the asparagus in a little of the dressing. Arrange the asparagus on each of four warmed dinner plates, top with the fish, and spoon the warm tomato dressing around the fish.

RECIPE TIPS

OR TRY THIS...

Asparagus also marries well with other fish fillets, such as seabass or mullet, which will take 1-2 minutes each side..

Recipe from Good Food magazine, May 2002

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A star rating of 4.7 out of 5.3 ratings

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