Grilled salmon with roasted tomato, asparagus and rocket

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.