150 g orange sweet potato, peeled, cut into 5mm-thick slices
2 tbsp water
125 g piece skinless, boneless salmon
6 asparagus spears, woody ends trimmed
Olive oil cooking spray
1 lemon cut into wedges to serve (optional)
1 tsp capers in vinegar, drained, finely chopped
½ tsp finely grated lemon zest
2 tbsp finely chopped flat-leaf parsley
1 anchovy fillet, drained, finely chopped
2 tsp freshly squeezed lemon juice
Freshly ground black pepper, to season
- Preheat a chargrill pan or barbecue chargrill to medium-high. Put sweet potato slices in a shallow microwave dish. Add water. Cover and cook on high/100% for 2 minutes or until just tender. Drain well and pat dry with paper towel.
- Spray salmon, sweet potato and asparagus with cooking spray. Add salmon and sweet potato to chargrill. Cook sweet potato for 1-2 minutes on each side or until lightly charred. Cook salmon for 2 minutes on each side for medium. Add asparagus and cook for 1-2 minutes, turning occasionally, or until tender.
- To make salsa verde, put all ingredients in a small bowl. Season with pepper and stir to combine.
- Put sweet potato, salmon and asparagus on a serving plate. Spoon salsa verde over salmon. Serve with a lemon wedge, if you like.