Salmon and veg cooked over chargrilled pan tastes more delicious. Try this Zesty chargrilled salmon and veg recipe to enjoy the taste.
- 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
Step 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 1cm slices.
Step 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.
b 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.