SALMON & GREENS: MAKES 1 SERVING
- Fillet of salmon
- handful of asparagus
- lemon wedge
- 6 cherry tomatos
Using a non stick pan add the salmon skin-side down, season with salt and freshly ground black pepper and squeeze over a little lemon juice. Fry for 2-3 minutes, then turn the salmon over and fry for a further 1-2 minutes, or until cooked through. Coat the asparagus spears in a little olive oil. Heat up your pan on high heat. Once heated add the asparagus and cook for 1-2 minutes, turning occasionally until tender. Serve up with cherry tomatos chopped in half and lemon.