Grilled salmon with roasted tomato, asparagus and rocket

Serves: 4
Time to make: 30 mins

Total cost: $ 26.00 / $ 6.50 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1670kJ

Calories 399cal

Protein 26g

Total fat 27g

–Saturated fat 7g

Carbohydrates 10g

–Sugars 5g

Dietary fibre 7g

Sodium 230mg

Calcium 120mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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