A simple but delicious west coast meal!
When making bbq salmon, the fewer ingredients the better. EVERYONE uses onions and lemons because, well, it goes great, right? BUT... what if you just used... Raspberry Vinaigrette? Yes. That's right. Pour a bottle of your fave over that salmon (inside and out if using a whole fish), wrap in foil, and plonk on the bbq until the smell drives you to open the foil. Open just a bit to make sure the fish is done. Otherwise, don't open it at all!
While it's cooking, roll two spears of asparagus in half a piece of bacon and put those in a basket thingy on the grill (spray or pour a bit of olive or avocado oil over top). Roll over as the bacon cooks.
Finally, get a tin of potatoes (yes, you read that right, a CAN of potatoes), slice them up into a piece of foil, add either a can of mushrooms (drained) or sliced fresh mushrooms, a bit of garlic powder or crushed garlic, onion powder (or thinly sliced onions), and a couple pats of butter (or more avocado/olive oil). Roll up the foil into a packet and put on the grill, just to the side of the heat.
They'll all be done at around the same time (potatoes from a can cook quicker, but you can microwave bigger ones to pre-cook them a bit).
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