For 4 servings

Prep and cook time: 30 min

Difficulty: Easy

Cannot be frozen


400 g | 14 oz | 3 cups thin aspragus spears, trimmed with woody stalks removed

4 wild salmon fillets, ~200 g each, skinless and pin-boned

4 tbsp olive oil

1 pinch red chilli flakes

2 limes, sliced

2 tbsp oregano, leaves only

4 tbsp coconut aminos

sea salt

freshly ground black pepper


1 Preheat the grill to hot. Blanch the asparagus in a large saucepan of salted, boiling water until tender to the tip of a knife, about 2 minutes.

2 Drain well and set aside to cool.

3 Rub the salmon fillets with half of the olive oil. Season with red chilli flakes, salt, and pepper.

4 Arrange on a grilling tray and grill for 7-9 minutes until the flesh is firm yet slightly springy to the touch. Remove from the grill, cover loosely with aluminium foil, and set aside to rest.

5 Toss the blanched asparagus with the remaining olive oil and some salt and pepper. Spread out on a large grilling tray and grill for 3-4 minutes, turning occasionally, until lightly charred.

6 Arrange in bunches on plates or platters. Sit the salmon next to it and top with lime slices, oregano leaves, and a drizzle of coconut aminos before serving.


Use lemon as a substitute for lime if preferred.