Grilled Spring Asparagus With Salmon - cooking recipe

Ingredients

1/2 cup coarsely chopped parsley
1/4 cup extra virgin olive oil
None None Pinch salt flakes
2 tbsp apple cider vinegar
2 bunches asparagus, trimmed and blanched
1 lb skinless salmon fillet, sliced into strips
1 tbsp olive oil
2 ears corn on the cob, blanched
1 None lemon, thickly sliced, to serve
8 oz cherry tomatoes, halved
2 oz baby spinach leaves

Preparation

For the herb dressing, combine parsley, 1 tbsp of the extra virgin olive oil and salt in mortar. Pound with pestle until smooth. Whisk in remaining 3 tbsp oil and vinegar. Season to taste.
Heat a grill pan or large skillet on high heat or preheat the grill to medium-high. Brush asparagus and salmon with oil. Season to taste.
Cook salmon for 2-3 mins. Add asparagus, corn and lemon to the grill. Turn salmon and cook everything for another 2-3 mins, until cooked to taste.
Slice kernels from corn cobs using a sharp knife and cut asparagus into halves.
In a large bowl, gently toss asparagus, corn, tomatoes, spinach and half the dressing. Arrange on plates and top with salmon slices. Drizzle with remaining dressing and serve with lemon.