Jamie Oliver’s Pan Roast Salmon with Green and White Asparagus, Rosemary, Wrapped in Bundles with Pancetta and Red and Yellow Cherry Tomatoes

"The lovely thing about this recipe is that everything in the pan takes the same time to cook," Oliver comments. "Try to get the salmon cut no more than an inch thick or it might need a little longer."

Serves 2

16 spears of asparagus - green or white or a mixture of both

2 sprigs of fresh rosemary

6 slices of pancetta

2 thin salmon fillets, weighing around 7 ounces each

sea salt and freshly ground black pepper

olive oil

a handful of red and yellow cherry tomatoes

a small handful of Kalamata olives

1/2 a lemon

Preheat your nonstick T-FAL frying pan until the Thermo-Spot turns solid red.

Snap the woody bottoms off the asparagus spears and divide the tops into 2 bunches. Add a sprig of rosemary and wrap each bunch up in 3 slices of pancetta to form a neat bundle.

Season the salmon steaks with sea salt and freshly ground black pepper and drizzle with a splash of olive oil. Place the salmon in the hot pan with the cherry tomatoes, the olives and the two bundles of asparagus and fry on each side, turning the asparagus over in the pan from time to time so that the pancetta and salmon brown evenly.

By the time the salmon's cooked, the pancetta should be lovely and crisp, the asparagus just cooked and the cherry tomatoes softened and bursting with sweet sticky juices. Squeeze the 1/2 lemon over the whole dish to finish off, and tuck in!

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