Antioxidant rich salmon and asparagus recipe

Antioxidant rich salmon and asparagus recipe

Antioxidants fight oxidising agents within the body, ultimately helping to slow down the aging process. Antioxidants are abundant in fresh foods. The key to optimising your antioxidant intake is to eat as many different colours of foods as possible (natural colours, obviously!) 

Here’s a simple recipe of loveliness that will ensure a spring in your step, and a full feeling in your belly!

Salmon with wilted spinach, asparagus and baby tomatoes

What you’ll need:

A baking tray

A frying pan

Tin foil

2 salmon fillets

Bunch of asparagus

Olive oil

1 lemon

1 clove garlic

Small bunch of baby tomatoes

Bag of spinach

Pinch of sea salt


Preheat the oven to 200C/400F/Gas mark 6 and wrap both pieces of salmon loosely in a tin foil parcel, leaving the top slightly open.

Drizzle olive oil over the top of the salmon with a squeeze of lemon.

Place the tomatoes around the edge of the tray and drizzle with olive oil.

Place the tray in the oven for 10-12 minutes until the salmon is firm to the touch and flakes easily and the tomatoes are slightly browned.

As the salmon is cooking, roughly chop the spinach and the garlic, and cut the asparagus into small chunks keeping the tips whole.

Add a good glug of oil to the frying pan and add the garlic, the asparagus and then the spinach.

Add a tablespoon of water and cover.

When the spinach has wilted and the asparagus is soft with a slight crunch to the centre take the lid off and squeeze lemon over the vegetables to taste.

Add a good pinch of the sea salt.

Drain any excess liquid and pile onto two plates.

Place a salmon fillet on top of each plate of veg and garnish with the tomatoes.



The Author

Laura Briggs

Laura loves running, Pilates and Yoga, and is forever trying to find the time to fit these activities into her life around a busy family. When she's got time to herself you might find her knitting, or in the kitchen trying out an elaborate recipe - healthy of course!.


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