1 lb small red potatoes

1 lb asparagus, trimmed and cut into 1 inch pieces

1/4 cup dark brown sugar

3 tablespoons cider vinegar

3 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

2 tablespoons Dijon mustard

2 cloves garlic, chopped

salt and pepper

1 1/2 lbs wild salmon fillets, cut into 6 portions             

1 tablespoon olive oil

1 cup cherry tomatoes, halved

1 lemon, cut into 6 wedges (optional)



preheat oven to 450. or heat a gas grill

on stovetop place potatoes in a large pot, cover with cold water.

bring to a boil, lower heat and simmer for 20 minutes.

add asparagus and cook 3-4 minutes more.

drain, cut potatoes in quarters, set aside in a large bowl.

meanwhile, in a small bowl whisk together sugar, vinegar, lemon juice, lime juice, dijon mustard, salt and pepper.

place salmon in a glass baking dish.

separate 1/4 c of the marinade mixture, brush over salmon, let salmon sit for 10 minutes.

bake in oven for 15-18 minutes until fish flakes easily., or cook in covered grill at medium heat.

whisk olive oil into remaining marinade.

11pour over asparagus and potatoes.

add cherry tomatoes, toss.

divide onto 6 plates, top with salmon.

garnish with lemon wedges, if desired.