A super-food supper if ever there was one. Packed with omega-3 fatty acids, vitamins, minerals and lycopene from the tomatoes, an antioxidant that helps protect cell damage.


Serves: 2

  • 1 tbsp olive oil
  • 4 skin-on salmon fillets
  • 250g (9oz) asparagus, trimmed
  • 2 garlic cloves, thinly sliced
  • 150g (5oz) cherry tomatoes, halved
  • squeeze of lemon juice
  • handful of basil leaves


  1. Heat the oil in a deep sauté pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently over a low–medium heat until the salmon is crispy and the asparagus is slightly charred.
  2. Turn the fish over, add the garlic and cook for 1 minute, then add the cherry tomatoes and a little splash of water and cook for 4–5 minutes until the tomatoes have started to break down. Add plenty of seasoning and a squeeze of lemon juice.Scatter over the basil leaves and serve.