• Casein Free/Low
• Corn Free
• Dairy Free
• Egg Free
• Flour Free
• Gluten Free
• Lactose Free/Low
• Nut Free
• Seed Free
• Soy Free
• Sugar Free/Low
• Wheat Free
• Yeast Free

Serves 4

Ingredients

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

Method

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