Salmon and Asparagus Kebabs (Gluten Free, Dairy Free)

Slice each asparagus stalk in four

Bring a small pan of salted water to the boil

Add the asparagus and cook for 2 minutes

Remove from the pan

Remove the skin from the salmon and cut into even sized chunks

Place the salmon chunks, harissa paste, garlic paste, dill, parsley, lemon juice and seasoning in a bowl

Mix until well combined

Thread the salmon and asparagus alternatively onto four small skewers

Heat a grill or frying pan over a medium to high heat

Add a drizzle of olive oil

Cook the kebabs for about 4-5 minutes on each side

Serve with a salad and a drizzle of balsamic glaze