Start by finely chopping the fresh dill and parsley. Crush the garlic clove.

Prepare the marinade for the salmon by combining the coconut aminos, wholegrain mustard, olive oil, garlic, dill and parsely. Lather on the salmon and set aside till cook time.

Slice up the red onion, courgette and capsicum. Chop the asparagus into quarters. Set all vegetables aside.

Heat 2 pans over element (one for salmon, one for vegetables). In one pan, grill the salmon for 4 minutes on each side. For the vegetables - grill onion first in olive oil for roughly 2 minutes before adding the capsicum, courgette and asparagus. Watch over both pans and remove from heat as soon as cooked.

Serve salmon and grilled vegetables together.

Season with salt and pepper. Enjoy!