2 bunches asparagus spears, trimmed
4 x 150g boneless salmon fillets, skin on
1 lemon, halved
¼ cup extra virgin olive oil, plus extra, for brushing
Sea-salt flakes and freshly ground black pepper, to season
2 baby cos lettuce, halved lengthways
3 oranges, peeled and sliced
½ cup pitted green olives
⅓ cup chopped roasted pistachios
Using a vegetable peeler, shave asparagus spears into thin ribbons. Put in a bowl of ice water.
Heat a barbecue grill or grill pan on high. Brush salmon and cut sides of lemon with the oil and season. Grill salmon, covered, skin side up, for 6-8 minutes or until fish flakes easily, turning once. Grill lemon, cut side down, for 1 minute until charred. Put salmon and lemon on a plate, and cover to keep warm.
Brush lettuce halves with 1 tablespoon of the oil and season. Grill lettuce, cut sides down, for 2-3 minutes or until beginning to char.
Squeeze juice from 1 grilled lemon half into a small bowl. Whisk in 2 tablespoons of the oil and season.
Drain asparagus and dry thoroughly. Arrange lettuce on a platter. Top with orange slices, salmon, asparagus, olives and pistachios. Drizzle over dressing and squeeze remaining lemon half over top just before serving.
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