Crispy Salmon with Asparagus & Cherry Tomato Basil Sauce

Crispy Salmon with Asparagus & Cherry Tomato Basil Sauce

here is your quick fixed dinner for tonight a simple salmon dish with a tomato sauce and whatever green veggies you fancy using start off by frying the salmon skin side down until nice and crisp and then while they’re frying add in your veggies you could use asparagus or even some broccolini here flip your fish and then once everything is cooked off removed from the pan straight back in with a little bit of olive oil add in some cherry tomatoes two garlic cloves thinly sliced and you’re going to fry that off until the tomatoes become nice and juicy and your garlic has softened down add a splash of water or even a glog of white wine the juice of half a lemon and a tablesp spoon of butter maybe a little bit more if you’re feeling generous tear in a handful of Basel leaves add the salmon and the asparagus back to the pan and there you have it a one pan salmon dinner that takes minutes to make get your ingredients from duns and get it on the dinner table tonight

Crispy Salmon with Asparagus & Cherry Tomato Basil Sauce | This quick fix salmon dish with a tomato sauce made using ingredients from Dunnes Stores is super versatile and you can add whatever green veggies you fancy or have left to use up in the fridge! Serve this with whatever pasta you have at home to make it a full dinner!

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Serves: 4
Time: 25 mins

2 tbsp olive oil
4 skin-on salmon fillets
250g asparagus, ends snapped off
150g cherry tomatoes, halved
2 garlic cloves, thinly sliced
½ lemon, juice
1 tbsp butter
Handful of basil leaves
Sea salt & freshly ground black pepper

Heat a tablespoon of the oil in a deep saute pan. Add the salmon fillets, skin-side down, and the asparagus. Fry gently on both sides over a low-medium heat until the salmon is crispy and the asparagus is lightly charred. Remove from the pan and set aside.
Add another tablespoon of oil to the pan, followed by the cherry tomatoes, garlic, some seasoning and a splash of water. Cook for 4 – 5 minutes until the tomatoes have started to break down.
Add the lemon juice, butter & basil leaves before returning the salmon & asparagus to the pan. Once all the flavours have had some time to mingle, serve up & enjoy.