Preheat the oven to 190°C.
Make the dressing by combining the garlic, olive oil, vinegar and mustard in a bowl or blender and whisk together well.
Season the dressing with the lemon juice, sugar, salt and pepper. Allow to stand for 5 minutes and then taste again, adding more salt, sugar, or pepper as desired. Place the asparagus and new potatoes in a bowl and drizzle with dressing, toss to coat.
Season the salmon with the dill, lemon juice, salt and black pepper. Heat the oil in a large frying pan, and when hot, add the salmon and grill on both sides. Place the salmon on a baking tray that has been sprayed with non-stick spray. Place 5 ml (1 t) of butter on top of each portion of salmon.
Bake the salmon in a preheated oven for 10 minutes. Serve the salmon immediately with the salad.
Recipe reprinted with permission of Pomegranate Days
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