The smoky rich flavor of the salmon and fresh asparagus are complimented by the bright fruit and earthiness of a California Zinfandel. Recipe on Behalf of Red & White Wine Experience
Preheat a grill to high heat.
Prick the potatoes with a fork and microwave on high for 6 minutes. Let rest until they are cool enough to handle. Slice the potatoes in half and toss in olive and salt and pepper. The potatoes will finish cooking on the grill while you cook the salmon.
Mix the mustard, 1 tsp of olive oil, and parsley together in a small bowl. Taste and season with salt and pepper. Spread the mustard mixture over the salmon.
Brush the hot grill with some vegetable oil. Place the salmon meat-side down on the grill and cook for 4 minutes. Place the potatoes flesh side down around the salmon. Turn over to the skin side and cover the grill to cook through for another 6 to 8 minutes. The salmon is done when the meat begins to flake and is firm to the touch. Remove from the grill.
Trim the woody end of the asparagus (about 2 to 3 inches) from the bottom. Bring a large pot of water with 1tbs of salt to a boil. Once the salmon has been turned once, place the asparagus into the water. When the water comes to a boil, remove one stem and taste for doneness. It should be cooked through but still slightly crisp. If it's not done set a timer for 1 minute and taste again. If it's done, drain and toss the asparagus in 1 tsp of white truffle olive oil and salt and pepper. Place back into the drained pot and cover to keep warm.
Place a portion of salmon on the plate. Nestle a serving of the asparagus next to the salmon and add the potatoes.