Grilled salmon with roasted tomato, asparagus and rocket
Nutrition Info.(per serve)
- 400g cherry tomatoes
- oil spray
- 4 x 100g skinless salmon fillets
- 2 bunches asparagus, trimmed
- 400g can cannellini beans, rinsed, drained
- 100g baby rocketarugulaX
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
Total fat 27g
Saturated fat 7g
Dietary fibre 7g
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.