Sheet Pan Salmon with Grilled Greens and Dijon Dressing

1

Heat your grill to medium, high heat and gather your ingredients.

2

Brush the salmon fillets with a little oil and season well. Place under the grill to cook for 8-10 minutes, until opaque and nicely coloured.

3

Meanwhile, heat a pan on a medium-high heat. Toss the asparagus and courgette with a drizzle of olive oil and some salt, before placing on the griddle. Cook for 4-5 minutes on each side until nicely charred. Add half the lemon to char for the final 2 minutes, cut side down.

4

Make the dressing by adding the remaining oil, the vinegar, mustard, lemon juice, maple syrup, chives and seasoning in a jar and shake to combine fully. Taste and add more seasoning if necessary.

5

Serve the salmon, grilled vegetables and avocado on a bed of the romaine lettuce, finishing with the dressing and an extra squeeze of the grilled lemon.