HAVING just looked at myself in a pair of shorts for the first time since last summer, it's perfectly clear that I've managed to eat myself into a bit of a blob throughout the colder months. Time for a spring clean.
Oily fish, such as salmon, is one of the healthiest things we can eat; it's full of omega-3 fatty acids, protein and vitamin D, among other things.
Studies show eating salmon is good for your cardiovascular health and can also help prevent macular degeneration.
What's not to like?
Today's recipe is a quick and easy one - grilled or pan-fried salmon fillets served on a bed of steamed asparagus, with a little lemon juice and olive oil forming a simple sauce.
Make sure when you buy salmon fillets that the skin is on. Skinned fillets are more expensive and the fish holds together more with the skin on.
Try not to overcook the fish. It should still be dark orange-pink in the centre. The fish will continue to cook after you remove it from the heat.
Grilled salmon with asparagus
4 salmon fillets or cutlets, skin on
2 bunches fresh asparagus
freshly ground black pepper and sea salt
4 tbs olive oil
parsley, for garnish.
Heat a large non-stick frypan over medium heat or preheat the grill.
At the same time, bring a pot of water to the boil. Place the salmon fillets, skin side down, in the frypan or on an oiled rack under the grill and cook for 3-4 minutes.
Turn fillets and finish cooking while asparagus is steaming.
Place asparagus in a steamer and cook over the boiling water for 4 minutes. Remove salmon from heat. Divide asparagus between four plates and top each with a salmon fillet.
Drizzle with a little olive oil, season to taste and serve with lemon and parsley. Serves 4.
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