Photo: Gregor Moser
Crisp-skin fish with asparagus
8 ingredients
Serves 4
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Jill Dupleix's impressive yet easy salmon dish is perfect for a dinner party
Estimated Nutrition (whole recipe, rough)
383
Calories
24g
Protein
27g
Fat
11g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 thin asparagus spears
- 2 ripe tomatoes
- 1 tbsp extra-virgin olive oil
- 4 salmon fillets , each about 140g/5oz
- 3 tbsp extra-virgin olive oil
- 1 tbsp small black olives
- 1 tbsp capers , rinsed
- 2 tbsp parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes