Watch part two here!
Makes 4 Servings
4 (6 ounce) salmon fillets, skin-on
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
1 lemon, juice and zest
1 teaspoon Dijon mustard
1 tablespoon tarragon, chopped
1 bunch pencil asparagus, woody ends removed, chopped into 1/2-inch pieces
1 bunch radishes, thinly sliced
1/2 cup spring onions, thinly sliced
Preheat grill to medium-high heat.
Season the salmon fillets with salt and pepper and drizzle with olive oil.
Place the salmon fillets, skin-side down on the grill. Cook until the skin is well charred and the salmon is 3/4 of the way cooked through, about 5 minutes. Flip and cook the salmon for one more minute on the other side.
While the salmon is cooking, whisk together the lemon juice, zest, Dijon mustard, tarragon and olive oil in a large bowl. Season to taste with salt and pepper. Add the chopped asparagus, sliced radishes, spring onions, and toss to coat the vegetables.
Serve the raw spring vegetable salad alongside the grilled salmon.
You can use your favorite seasonal veggies to create a new salad, try it with zucchini or squash.