Chargrilled salmon with asparagus in lime vinaigrette
During your pregnancy, you’ll want to fuel your body, and that of your growing baby, with the healthiest possible nutrients. This will provide for your energy needs and help support you as your body changes. Salmon is a great way to meet several of your and your baby’s nutritional needs.
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
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.
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