Grilled salmon with roast tomato, asparagus and rocket
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Time to make:
$8.40 per serve
(at time of publication)
Full ingredients list:
- 400g red grape tomatoes
- olive-oil cooking spray
- 4 x 150g skinless salmon fillets
- 2 bunches asparagus, trimmed
- 400g can cannellini beans, rinsed, drained
- 100g baby rocket
- 2 teaspoons white balsamic vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place tomatoes on tray and spray with olive oil. Roast for 10 minutes, or until tomatoes start to wilt, then set aside.
Step 2 Meanwhile, heat a large grill pan or barbecue to high. Spray salmon and asparagus with a light coating of olive oil. Cook salmon for 3 minutes per side, or until cooked through, while cooking asparagus for 2 minutes per side, or until tender.
Step 3 Place grilled asparagus, beans and rocket in a large bowl; drizzle with vinegar and toss lightly.
Step 4 Divide salad among plates; top each with 1 salmon fillet. Spoon tomatoes onto salmon and serve.
About this recipe
First published: January 2014