½ pound asparagus
½ pound red baby potatoes
4 Roma tomatoes, cut in half
pinch of sea salt
pinch of black cracked pepper
½ tablespoon garlic, minced
1½ tablespoon parsley, chopped
2 6 to 7 ounce salmon filets
salt and pepper to taste
1 cup baby spinach
2 tablespoons olive oil
2 tablespoons red wine vinegar
juice of ½ lemon
Cook the asparagus in boiling water for 90 seconds and then chill in ice water. Place the baby potatoes in boiling water and cook for 15 to 17 minutes until fork tender. Chill in ice water.
Combine salt, pepper, garlic and ½ tablespoon of the parley. Cut Roma tomatoes in half and press each half in the spice mixture, coating well.
Season salmon filets with salt and pepper to taste and cook over the grill until medium to medium-well done, about 3 minutes per side.
Combine the olive oil, red wine vinegar, lemon juice and remaining chopped parsley and mix with the baby spinach. Set aside.
Add salt and pepper to the asparagus and potatoes, and place, along with tomatoes, on the barbecue grill over medium high heat. Cook until vegetables are hot, about two minutes for asparagus and tomatoes and five minutes for the potatoes.
Combine the hot salmon, asparagus, potatoes and tomatoes with the spinach mixture and toss. Serve immediately. Serves 2 as an Entrée Salad or 4 as a Side Salad.
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