Seared salmon with caper & herb dressing

Preheat a chargrill. Drizzle 120g salmon fillet with 1 tsp olive oil and cook to your liking. Chargrill 6 asparagus spears and ¼ red onion (sliced) until tender. Serve salmon and vegetables on 1 medium (170g) steamed potato (sliced) and top with a mixture of 1 small tomato (chopped), 2 tsp each capers, fresh chives (chopped), fresh mint (chopped) and lemon juice.