Place the salmon in a sauté pan with a lid. Cover
with cold water to about 1 inch above.
Add parsley, lemon juice, and ½ teaspoon pepper,
bring to a boil, cover and let simmer for about
10-15 minutes or until fish is cooked through.
Cool the fillets and peel off the skin, set aside.
While salmon is cooling, sauté the garlic and
onion in olive oil until just brown, add bell
pepper, asparagus and remaining pepper, cook until
veggies are just tender. Add honey mustard the
last 30 seconds to slightly caramelize.
Divide the spinach, blueberries, and tomatoes on
two plates. Place a fillet on each. Spoon the
veggie mixture over the salmon and top with the