Tassal Tasmanian Salmon Fillet with Asparagus, Cherry Tomato & Toasted Almond Salsa
4 X 190 g Tassal Tasmanian salmon fillets, skin on
20 asparagus spears
1 cup salsa (ingredients below)
80g toasted almond flakes
1 punnet cherry tomatoes, quartered
½ bunch coriander, picked
4 Tbsp red capsicum, thinly sliced
2 tsp green chilli, chopped
1 lime, juiced
3 tsp extra virgin olive oil
Salt and pepper, to taste
Combine all salsa ingredients and set aside. Heat a pan over medium heat, place salmon skin side down and cook for 5 – 7 minutes, then turn and cook for another 2 minutes.
Toss asparagus into boiling water, cook for around 10 seconds or until tender, then remove and drain. To serve, place asparagus on plate followed by salmon, then 2 Tbsp of salsa on top of salmon.