Crispy Salmon with Asparagus & Cherry Tomato Basil Sauce

Ingredients

• 2 pieces Salmon Fillets (Skin‑on, about 200 g each, patted dry)
• 2 tablespoons Olive Oil (Extra‑virgin, for pan‑frying)
• 200 grams Asparagus (Trimmed; can substitute broccolini)
• 250 grams Cherry Tomatoes (Halved)
• 2 cloves Garlic (Thinly sliced)
• 60 ml White Wine (Dry, optional; can use water instead)
• 0.5 fruit Lemon (Juice only)
• 1 tablespoon Unsalted Butter (Cut into small pieces)
• 10 leaves Fresh Basil Leaves (Torn roughly)
• to taste Salt
• to taste Black Pepper

Instructions

1. Heat the Pan

   Place the skillet over medium‑high heat and add 1 tbsp olive oil. Let the oil shimmer.

   Time: PT2M

   Temperature: Medium‑high

2. Cook Salmon Skin‑Side

   Lay the salmon fillets skin‑side down in the hot pan. Cook 4 minutes without moving until the skin is golden and releases easily.

   Time: PT4M

   Temperature: Medium‑high

3. Add Greens

   While the salmon cooks, add the trimmed asparagus (or broccolini) to the pan, tossing gently. Cook 2‑3 minutes until bright green.

   Time: PT3M

   Temperature: Medium‑high

4. Flip Salmon

   Turn the salmon fillets over and cook another 2 minutes for medium doneness. Remove salmon and greens to a plate and set aside.

   Time: PT2M

   Temperature: Medium‑high

5. Make Tomato‑Garlic Sauce

   Add the remaining 1 tbsp olive oil to the same pan. Add sliced garlic and sauté 30 seconds, then add halved cherry tomatoes. Cook 5 minutes, stirring occasionally, until tomatoes soften and release juices.

   Time: PT5M

   Temperature: Medium

6. Deglaze and Finish Sauce

   Pour in the white wine (or splash of water), lemon juice, and a pinch of salt. Let simmer 1 minute to reduce slightly. Stir in butter until melted and glossy, then add torn basil leaves.

   Time: PT2M

   Temperature: Medium

7. Combine and Serve

   Return the salmon fillets and cooked greens to the pan, spooning sauce over them. Warm for another minute to re‑heat the fish. Transfer to plates, drizzle any remaining sauce, and serve immediately.

   Time: PT2M

   Temperature: Medium

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

22 g

Fiber

2 g