Grilled Salmon with Asparagus
{"Oil grill grates and cook salmon skin-side down first to minimize sticking.","Aim for an internal temperature of about 125-130°F for medium salmon; remove when it flakes easily.","Asparagus thickness varies—thin spears cook faster; start checking at 3-4 minutes.","If fresh dill isn’t available, substitute with parsley or chives.","Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently to avoid drying out."}
Time: Prep: 20 mins, Cook: 12 mins, Total: 32 mins
Servings: 2
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 lemon (zested and juiced)
- 1 teaspoon fresh dill (chopped)
- Salt and pepper to taste
- 1 bunch asparagus (trimmed)
Instructions
- In a small bowl, mix olive oil, lemon juice, lemon zest, dill, salt, and pepper. Coat the salmon fillets with the marinade and let them sit for 15-20 minutes.
- While the salmon is marinating, toss the trimmed asparagus with a little olive oil, salt, and pepper.
- Heat your grill to medium-high heat. Once hot, place the salmon skin-side down on the grill and add the asparagus alongside.
- Cook the salmon for about 5-6 minutes on each side or until it flakes easily with a fork. Grill the asparagus for around 4-5 minutes, turning occasionally, until tender and slightly charred.
- Remove both from the grill and garnish with additional lemon slices or dill if desired.