Crispy-skinned Salmon with Asparagus, Artichoke and Lemon

Serves 6, Prep 25 mins, Cook 20 mins 6 x 200g boneless salmon fillets, with skin on

Salt and pepper, to taste

2 tblsps olive oil

2 lemons

3 x 150g bunches asparagus, trimmed, halved lengthways

2 small cloves garlic, crushed

Pinch dried chilli flakes

2 x 170g jars quartered marinated artichoke hearts, drained

1 Season salmon with salt and pepper.

2 Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add salmon, skin-side down, in two batches. Cook for about 3 to 4 minutes, pressing down firmly with a spatula, until skin is crisp. Turn over. Cook for a further 2 minutes.

3 Transfer salmon, skin-side up, to an oven tray lined with baking paper.

4 Cook in a moderate oven (180C) for about 5 to 8 minutes, or until cooked to your liking. Remove.

5 Meanwhile, using a sharp knife, cut rind including white pith from lemons. Cut lemons into very thin slices. 6 Heat remaining oil in same, clean frying pan over a medium to high heat. Add asparagus, garlic and chilli. Cook, stirring regularly, for about 2 minutes, or until just tender. Transfer to a bowl. Add lemons and artichokes. Season with salt and pepper. Toss to combine. 7 Serve salmon with warm asparagus mixture.