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Seared salmon with asparagus salsa

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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.

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For the salmon

  • 1 lemon, zest only
  • 1 lime, zest only
  • 2 tbsp coarse sea salt
  • 320g/11oz fresh salmon fillet, skin removed, cut in half lengthways
  • 1 tbsp smoked paprika
  • 1 tbsp olive oil

For the asparagus salsa

  • 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