Name: Chargrilled salmon with potato, asparagus and snowpeas
Yield: 1
Ingredients: 18.20 gm olive oil; 2 pontiac potatoes, cut into 5mm-thick slices; 4 (about 150g each) salmon fillets, skin off; 2 bunches asparagus, woody ends trimmed; 200g snowpeas, ends trimmed; 2 lemons, cut into wedges; 1 bunch rocket; 150g aioli

Chargrilled salmon with potato, asparagus and snowpeas

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Delicious chargrilled salmon with potato, asparagus, and snowpeas by Taste team and Paul Newman's Own.

Ingredients:

18.20 gm olive oil
2 pontiac potatoes, cut into 5mm-thick slices
4 (about 150g each) salmon fillets, skin off
2 bunches asparagus, woody ends trimmed
200g snowpeas, ends trimmed
2 lemons, cut into wedges
1 bunch rocket
150g aioli

Instructions:

Preheat a barbecue or chargrill on high heat. Brush potato slices with oil and season with salt and pepper. Grill for 2-3 minutes on each side until tender. Plate and serve.
Massage salmon with oil and generously season with salt and pepper. Sear each side for 2-3 minutes for medium-rare, or until desired doneness. Plate the salmon, tent with foil, and let it rest for 5 minutes before serving.
Grill asparagus and snow peas on high heat for 1-2 minutes until they have a delicious char and are perfectly tender. Serve on plates.
Place lemon wedges on the grill and char for about 1 minute until caramelized.
Arrange potato slices, asparagus, snow peas, and rocket on plates, then top with salmon and lemon wedges. Serve promptly with Paul Newman's Own Whole Egg Aioli.

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