This chargrilled salmon with potato, asparagus and snowpeas recipe is brought to you by the Taste team and Paul Newmans Own.
- Heat a barbecue or chargrill on high. Brush potato slices with oil and season with salt and pepper. Cook on chargrill for 2-3 minutes each side or until tender. Transfer to a plate.
- Brush salmon with oil and season salmon with salt and pepper. Cook for 2-3 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, cook asparagus and snow peas on chargrill for 1-2 minutes or until lightly charred and tender crisp. Transfer to serving plates.
- Add lemon wedges to chargrill and cook for 1 minute or until caramelised.
- Place potato slices, asparagus, snow peas and rocket on serving plates. Top with salmon and lemon wedges. Serve immediately with Paul Newman's Own Whole Egg Aioli.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set