Chargrilled salmon with asparagus in lime vinaigrette
500g chat potatoes, halved
4 x 175g salmon fillets (with skin on)
Olive oil spray
250g asparagus, woody ends trimmed, halved lengthways, cut into 3cm lengths
Grated zest and juice of 1/2 lime
2 tbs drained capers, chopped
1 small garlic clove, crushed
2 tbs extra virgin olive oil
1 tbs finely chopped flat-leaf parsley
1 tbs finely chopped tarragon (see note)
Log in to add to My Shopping List
Cook potatoes in boiling salted water for 10-15 minutes. Drain, then return to the pan and keep warm.
Heat a chargrill pan or barbecue to medium-high. Spray fish with oil and season. Cook fish skin-side down for 3-4 minutes until crisp. Turn and cook for 2-3 minutes until a little rare in centre.
Meanwhile, cook asparagus in boiling salted water for 1-2 minutes until just tender. Drain, rinse in cold water, then toss with remaining ingredients. Season.
Place fish on plates, top with the asparagus mix and serve with potatoes.