Grilled Salmon with Asparagus and Berry Sauce

For the Salmon:

1 tbsp Colavita Olive Oil, plus additional for brushing

¼ tsp sea salt, plus additional for seasoning

¼ tsp fresh thyme, chopped, plus additional for seasoning

⅛ tsp ground allspice

4 7-oz salmon steaks or fillets with skin (each about 3/4 inch thick)

For the Asparagus:

1 bunch of asparagus (24 spears)

1 tbsp Colavita Mediterranean Extra Virgin Olive Oil

¼ tsp sea salt

freshly ground black pepper

a squeeze of fresh lemon juice

For the Asparagus

Rinse the asparagus and trim off the rough base ends (about 1" from the bottom of each spear).

Brush the spears with Colavita Olive Oil and sprinkle them with sea salt and black pepper and grill on medium-high heat for about 3 minutes on each side, until they are blackened and tender. Remove from the grill and transfer to plates (6 per plate), adding a squeeze of fresh lemon juice.

For the Salmon

Brush grill rack with oil and bring the grill to medium-high heat.

Rinse the salmon fillets and brush them on both sides with Colavita Olive Oil. Sprinkle them with sea salt, thyme, allspice, and black pepper.

Grill salmon until just opaque in center, 4 to 5 minutes per side.

Place one salmon fillet atop each plated asparagus. Spoon berry sauce (page 24) over salmon and sprinkle with remaining thyme. Serve immediately

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Grilled Salmon with Asparagus and Berry Sauce