Grilled Salmon with Asparagus and Fennel Salad

Ingredients

• 2 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 12 small purple potatoes, halved
• 1 small fennel bulb, thinly sliced
• 2 cups mixed greens
• 1 grapefruit, segmented
• 2 tbsp pumpkin seeds
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup dill sauce (or homemade dill yogurt sauce)
• 1 small sourdough roll

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss purple potatoes with 1 tsp olive oil, salt, and pepper; roast on a baking sheet for 20-25 minutes until tender.
3. Place asparagus on a separate baking sheet, drizzle with olive oil, and roast for 15-20 minutes until tender and slightly charred.
4. In a large bowl, combine mixed greens, sliced fennel, grapefruit segments, and pumpkin seeds. Drizzle with olive oil and season with salt and pepper. Toss gently.
5. Heat a skillet over medium-high heat. Season salmon fillets with salt and pepper. Place skin-side down and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.
6. Transfer salmon to a plate and spoon dill sauce over the top.
7. Serve with roasted asparagus, roasted potatoes, a sourdough roll, and the fennel salad on the side.