This is one of my favourite fish dishes and the zesty lime dressing really compliments the dish. I always add extra vegetables to this recipe in order to keep the 2/3 vegetable to protein ratio. Green beans or grilled capsicum both work well with this dish.Salmon is an excellent source of omega 3 essential fatty acids

Ingredients

4 x 175g salmon fillets (with skin on)
Olive oil spray
250g asparagus, woody ends trimmed, halved lengthways, cut into 3cm lengths
Grated zest and juice of ½ lime
2 tbsp drained capers, chopped
1 small garlic clove, crushed
2 tbsp extra virgin olive oil
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped tarragon

Method

Heat a chargrill pan or barbecue to medium-high. Spray fish with oil and season. Cook fish skin-side down for 3 to 4 minutes until crisp. Turn and cook for 2 to 3 minutes until a little rare in the centre.

Meanwhile, cook asparagus in boiling salted water for 1 to 2 minutes until just tender. Drain, rinse in cold water, then toss with remaining ingredients. Season to taste.

Place fish on plates, top with the asparagus mix and serve with extra vegetables.