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Crisp-skin fish with asparagus
- 24 thin asparagus spears
- 2 ripe tomatoes
- 1 tbsp extra-virgin olive oil
- 4 salmon fillets , each about 140g/5oz
- 3 tbsp extra-virgin olive oil
- 1 tbsp small black olives
- 1 tbsp capers , rinsed
- 2 tbsp parsley leaves
Directions:View on BBC Good Food
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