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Grilled salmon with roasted tomato, asparagus and rocket

  • Time to make: 30 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 400g cherry tomatoes
    • spray oil
    • 4 x 100g skinless salmon fillets
    • 2 bunches asparagus, trimmed
    • 400g can cannellini beans, rinsed, drained
    • 100g baby rocket
    • 2 teaspoons balsamic vinegar
    • 2 teaspoons extra-virgin olive oil
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place tomatoes on tray and spray with oil. Roast for 10 minutes or until tomatoes start to wilt then set aside.

    2 Meanwhile, set a barbecue or large grill pan over a high heat. Spray salmon and asparagus lightly with oil. Cook salmon for 3 minutes each side or until cooked through while cooking asparagus for 2 minutes each side or until tender.

    3 Place grilled asparagus, beans and rocket in a large bowl. Mix vinegar and oil together then drizzle over veges and toss gently.

    4 Divide salad among plates. Top each with 1 salmon fillet. Spoon tomatoes onto salmon and serve.

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