chargrilled salmon with asparagus in lime vinaigrette

500g chat potatoes, halved
4x175g salmon fillets (with skin on)
olive oil spray
250g asparagus, woody ends trimmed, halved lengthways, cut into 3 cm lengths
gratefd zest and juice of 1/2 lime
2tbs drained capers, chopped
1 small garlic clove, crushed
2 tbs extra virgin olive oil
1 tbs finely chopped flat-leaf parsley
1 tbs finely chopped tarragon

Cook potatoes in boiling salted water for 10-15 minutes. Drain, then return to pan and keep warm.

Heat a chargrill pan or barbecue to medium high. Spray the fish with oil and season. Cook fish skin-side down for 3-4 minutes until crisp. Turn and cook for 2-3 minutes until a little rare in centre.

Meanwhile, cook asparagus in boiling salted water until just tender. Drain, rinse in cold water, then toss with remaining ingredients. Season.

Place fish on plates, top with asparagus mix and serve with potatoes.

Serves 4