500g (about 4 large) potatoes
Olive oil spray
2 bunches asparagus, trimmed
250g cherry tomatoes
2 tablespoons balsamic vinegar
2 teaspoons dried oregano
2 teaspoons lemon zest
4 x 150g salmon fillets, skin off
lemon wedges, to serve
large green salad, to serve
1: Preheat a barbecue or chargrill pan to high. Prick potatoes with a fork and microwave on HIGH for 4 minutes. Set aside to cool before cutting into 1 cm slices.
2: Spray potatoes, asparagus and tomatoes with oil and place on barbecue or chargrill pan. Grill potatoes for 3-4 minutes each side, or until lightly charred, and grill asparagus and tomatoes for 4 minutes, until asparagus is tender-crisp and tomatoes are slightly wilted. Remove from heat and drizzle with balsamic vinegar.
3: Combine oregano and zest; sprinkle over salmon. Grill salmon for 2-3 minutes each side (for medium). Serve with grilled vegies, lemon wedges and salad.
This recipe was sourced from The Healthy Food Guide