Chargrilled salmon with asparagus in lime vinaigrette

Step 1

Cook potatoes in boiling salted water for 10-15 minutes. Drain, then return to the pan and keep warm.

Step 2

Heat a chargrill pan or barbecue to medium-high. Spray fish with oil and season. Cook fish skin-side down for 3-4 minutes until crisp. Turn and cook for 2-3 minutes until a little rare in centre.

Step 3

Meanwhile, cook asparagus in boiling salted water for 1-2 minutes until just tender. Drain, rinse in cold water, then toss with remaining ingredients. Season.

Step 4

Place fish on plates, top with the asparagus mix and serve with potatoes.