Healthy fish recipe: Grilled salmon and asparagus salad

Asparagus and salmon are the perfect combination for this warm, summery salad.

Serves 4

Ingredients:
400g baby plum tomatoes
Drizzle of olive oil
4 x 150g skinless salmon fillets
350g asparagus, trimmed
400g tin cannellini beans in water, drained
100g rocket
1 tbsp white balsamic vinegar

Method:

1. Heat the oven to 180°C. Line a large baking tray with baking paper, then add the tomatoes and drizzle with olive oil. Roast for 10 minutes or until the skins start to shrivel, then set aside.
2. Meanwhile, heat the grill to high. Drizzle the salmon and asparagus with oil, a sprinkling of sea salt and freshly ground black pepper
3. Grill the salmon for 3 minutes on each side or until cooked, and the asparagus for 5 minutes or until tender
4. Put the asparagus, cannellini beans and rocket in a large bowl. Drizzle with the balsamic vinegar and toss lightly to coat.
5. Divide the salad among 4 serving dishes, then top each with a salmon fillet. Spoon over the roasted plum tomatoes, and sprinkle with ground black pepper before serving.