Pan-roasted Salmon with Asparagus and Tomatoes


Preheat a non-stick frying pan.

Everything in the pan should take the same amount of time to cook.


16 spears of asparagus

2 sprigs of fresh rosemary

6 slices of pancetta

2 salmon fillets, about 7 oz each

sea salt and fresh ground pepper

olive oil

handful of cherry tomatoes

small handful of Kalamata olives

1/2 a lemon

Serves 2


Divide the asparagus into 2 bunches. Add a sprig of rosemary to each, and wrap each bunch up in 3 slices of pancetta to form a neat bundle.

Season the salmon with salt and pepper, and drizzle with a splash of olive oil.

Place the salmon in the hot pan with the two bundles of asparagus and fry on each side, turning the asparagus over from time to time so that the pancetta and salmon brown evenly. Halfway through, add the cherry tomatoes and the olives.

By the time the salmon is cooked, the pancetta should be crisp, the asparagus just cooked, and the tomatoes softened.

Squeeze the lemon over the whole dish to finish off.

Source: Jamie Oliver, 2003