Grilled Salmon with Asparagus
Grilled salmon with asparagus is a dinner that feels special but takes under 30 minutes. The salmon stays moist with a gentle grill and a brush of olive oil, while asparagus is cooked just until crisp-tender for a satisfying snap.
The trick to perfect salmon is not overcooking—pull it when the center is just translucent, and carryover heat finishes the job. Season simply with salt, pepper, and lemon. For asparagus, trim woody ends and toss with oil and a pinch of salt; grill perpendicular to the grates to prevent slipping through.
Serve with lemon wedges and a dollop of yogurt-dill sauce if you want something creamy. Leftovers make a great salad or grain bowl.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 lb asparagus: Trimmed.
- 2 tbsp olive oil
- 1 lemon: Cut into wedges.
- Salt & pepper: To taste.
Step-by-Step Instructions
Preheat Grill
Heat grill to medium-high; oil grates lightly to prevent sticking.
Season
Brush salmon with olive oil; season with salt and pepper. Toss asparagus with oil and salt.
Grill
Grill salmon 3–4 minutes per side, depending on thickness. Grill asparagus 5–7 minutes, turning occasionally.
Serve
Plate with lemon wedges; finish with a sprinkle of pepper and a drizzle of olive oil.
Tips
- Don’t Overcook: Pull salmon early; carryover heat finishes.
- Asparagus Prep: Bend stalks to snap woody ends naturally.
- Lemon: Adds brightness without heavy sauces.
Common Mistakes
- Sticky Grates: Oil grates and fish to prevent cling.
- High Heat Only: Burns exterior; medium-high is safer.
- Overcrowding: Reduces grill marks; cook in batches if needed.
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