Instructions

• Soak 2 large handfuls of applewood chips in water for 30 minutes, then drain and transfer to the smoker box with a few sprigs of thyme or rosemary (or you can use cinnamon, if you like), and place in the centre of the barbecue.
• Ignite all of the burners to medium-high and leave with the lid closed until the temperature gauge is at roughly 260°C and the applewood chips are smoking.
• Turn the right-hand burner to very low, and the left and central burners to medium.
• Toss the potatoes with a little olive oil and sea salt, then tip onto a deluxe grilling pan and place on the right-hand side of the barbecue (very low heat).
• Close the lid and cook for 30 minutes, or until golden and just tender, jiggling the pan occasionally for even cooking.
• Meanwhile, pick and roughly chop the tarragon and most of the basil, and finely grate the lemon zest, then toss in a small bowl with a little salt and freshly ground black pepper.
• With the tip of a sharp knife, cut long slits into the length of the salmon, taking them roughly halfway down into the flesh, and leaving a 2cm gap between each one.
• Stuff each cut with the herby mixture, then drizzle the salmon lightly with oil and season to perfection.
• Turn the left-hand burner up to medium-high, then place the salmon, skin-side down, directly on the bars. Close the lid and cook for 10 minutes.
• When the time’s up, using a spatula and moving in the same direction as the grill bars, carefully flip the salmon and cook for a further 6 to 8 minutes, or until the salmon is just cooked through. Carefully peel off the skin and place crispy side up on the top cooking grate.
• Meanwhile, snap the woody ends off the asparagus and place in a bowl with the tomatoes. Toss with a drizzle of olive oil and a pinch of salt.
• When the 30 minutes is up and they’re golden and tender, move the potatoes to the top cooking grate, then place the asparagus and tomatoes onto the deluxe grilling pan. Cook alongside the salmon until the asparagus is tender and lightly charred, and the tomato skins are splitting, jiggling the veg tray a couple of times for even cooking.
• Transfer the tomatoes and asparagus to a serving platter, add a good squeeze of lemon juice and drizzle with 2 tablespoons of extra virgin olive oil. Place the salmon on top and crack over the crispy skin. Place the potatoes into a serving bowl, then get stuck in.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.