Paleo barbecued spring asparagus with salmon

1.To make herb dressing, combine parsley, 1 tablespoon oil and salt in mortar. Pound with pestle until smooth. Then whisk in remaining oil and vinegar. Season to taste.

2.Preheat char-grill, barbecue grill or frying pan on high. Brush asparagus and salmon with oil. Season to taste.

3.Char-grill salmon for 2-3 minutes. Add asparagus, corn and lemon to the grill. Turn salmon and cook everything for another 2-3 minutes, until cooked to taste.

4.Slice kernels from corn cobs using a sharp knife and cut asparagus into halves.

5.In a large bowl, gently toss asparagus, corn, tomatoes, spinach and half dressing together. Arrange on plates and top with salmon slices. Drizzle with remaining dressing and serve with lemon.