Do a little prep first. Trim the woody ends of the asparagus and peel and thinly slice the garlic. Slice the cherry tomatoes in half.

Heat the oil in a deep sauté pan. Add the salmon fillets, skin-side down and fry gently over a low–medium heat until the salmon is crispy. Turn the fish over and cook for another minute until cooked though. Remove from the pan and set aside.

Turn the heat up to medium-high and add the asparagus, garlic and tomatoes to the pan along with a splash of water, salt and pepper and a squeeze of lemon juice. Cook for 4–5 minutes until the tomatoes have started to break down and the asparagus has started to char slightly.

Scatter over the basil leaves and serve alongside the salmon fillets.