Steamed salmon with asparagus & avocado salsa

To make the salsa: Trim the ends from the asparagus & wash. Place with the water clinging into a freezer bag, adjust the bag so they lay flat. Twist the bag & cook on High/100% for 1½ minutes until bright green. Drain & fresh in iced water. Pat dry & chop.

Dice the avocado & semi dried tomatoes the same size as the asparagus. Toss in a bowl together with the parsley and, chilli. Drizzle with a little olive oil & a squeeze of lemon juice. Taste & season with salt & pepper. Cover & set aside while cooking the salmon.

Thinly slice the lemon. Place ¼ of the lemon slices onto a sheet of baking paper, top with the salmon fillet, season with salt & pepper & wrap in a parcel. Repeat with remaining lemon & salmon.

Place the parcels on a microwave safe plate in a single layer and cook for 12 minutes on medium/500watts or until the fish flakes when tested with a fork.

Place onto serving plates, top with salsa & serve with salad or couscous.