INGREDIENTS​​

• 2 salmon fillets (skin on, ~150–180g each)

• 1 tbsp extra virgin olive oil

• 1 tsp ground turmeric

• 1 small garlic clove, minced

• Zest + juice of ½ lemon

• ½ tsp sea salt - I like to use Maldon.

• ¼ tsp freshly ground black pepper

• Optional: pinch of chili flakes

• 1 bunch fresh asparagus, woody ends trimmed - I like to snap them.

• 1 tbsp olive oil

• Sea salt & black pepper to taste

• Squeeze of fresh lemon

 

METHOD

​​​

• In a small bowl, mix olive oil, turmeric, garlic, lemon zest, lemon juice, salt, and pepper.
  Rub evenly over the salmon fillets and let sit for 10 minutes.

• Toss asparagus with olive oil, salt, and pepper.

• Heat a frying pan over medium heat.
  Place salmon skin-side down and cook for 4–5 minutes until crispy.
  Flip carefully and cook another 2–4 minutes, depending on thickness.
  (Internal temp: 50–52°C for medium.)

• Heat a grill pan or outdoor grill to medium-high.
  Grill asparagus for 5–7 minutes, turning occasionally until tender with char marks.
  Finish with a squeeze of lemon.

​

Serve with lemon wedges and, if desired, quinoa or brown rice or on top of a simple risotto for a larger meal.

​

​