This light and fresh recipe is low calorie, but full of flavour.
Each serving provides 243kcal, 19g protein, 6.5g carbohydrate (of which 6g sugars), 15g fat (of which 3g saturates), 3g fibre and 2.5g salt.
1 bunch English asparagus, woody ends removed
½ red chilli, seeds removed, cut into small thin strips
½ red onion, finely chopped
½ cucumber, peeled and seeds removed, cut into 1cm/½in cubes
3 heirloom tomatoes, skinned and seeds removed, cut into 1cm/½in cubes
½ lime, peeled, pith removed, finely chopped
2 tbsp white balsamic vinegar
few drops Tabasco sauce
salt and freshly ground black pepper
1 tbsp chopped fresh coriander
For the salmon, mix the lemon and lime zests with the salt in a small bowl, then rub the mixture onto the salmon. Cover with clingfilm and marinate in the fridge for 15 minutes.
Brush the salt mixture off the salmon and pat dry.
Heat a frying pan or griddle over a high heat. Drizzle the olive oil over the salmon fillets and fry for 30 seconds on each side. Remove the salmon from the frying pan, dust with paprika, wrap in clingfilm and set aside to cool.
For the asparagus salsa, reserve 5cm/2in of the tips and slice the remaining stems into thin rounds. Slice the tips thinly using a Japanese slicer or vegetable peeler and set aside.
Mix the asparagus stems, chilli, red onion, cucumber, tomatoes and lime together in a bowl. Add the balsamic vinegar and a few drops of Tabasco sauce, to taste. Season with salt and freshly ground black pepper.
To serve, spoon the salsa onto serving plates. Slice the salmon into eight slices and add two slices to each serving plate. Sprinkle over the coriander and top with the asparagus tips.
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