Ingredients:

• 16oz salmon (4oz per person)
• 600 grams baby potatoes
• 400 grams asparagus
• 2 tablespoon olive or avocado oil
• 2 lemons
• 1 bunch fresh dill

DIRECTIONS:

Salmon:

1. Marinate your salmon in the juice of 1 lemon, a bunch of fresh dill, salt and pepper.

2. Prep your grill. Preheat a gas grill over medium-high heat, around 375 to 400 degrees. Brush the grill with oil to prevent sticking.

3. Place salmon skin side down directly on the grill or in a tinfoil pack if there is no skin to avoid sticking to the grill.

4. As a general rule, I’ve found that you should bake salmon for 15 minutes for every inch of thickness. In this case my salmon was very thick, I slow cooked it for 30 minutes.

5. Salmon can also be done in the oven to make this a simple one sheet pan recipe. The cook time rule applies to the oven as well.

Potatoes:

1. Preheat the oven to 425.

2. Cut baby potatoes into halves, boil on stove top for 10-12 minutes. Drain and rinse.

3. Drizzle olive or avocado oil onto the potatoes, add the juice of 1 lemon, and season with salt and pepper.

4. Add your seasoned potatoes to a lined pan and place in the oven for 30 minutes or until golden and crispy.

Asparagus:

1. Season asparagus with a little salt and pepper and add to the grill or in the oven with the potatoes for 10-12 minutes.

Calories: 490

• Fat: 22g
• Carbohydrates: 33g
• Fibre: 6g
• Protein: 43g