Lemon Herb Grilled Salmon with Asparagus
Nutrition per serving
Ingredients
- 2 salmon fillets (150g each, skin-on)
- 300g asparagus, woody ends trimmed
- 2 tbsp olive oil, divided
- 1 lemon, halved (half juiced, half cut into wedges)
- 3 garlic cloves, minced
- 1 tbsp chopped fresh dill, plus extra to serve
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh parsley
- Salt and freshly cracked black pepper, to taste
- Pinch of chilli flakes (optional)
Instructions
Pat the salmon dry and season both sides with salt and pepper. Trim the woody ends from the asparagus, halve the lemon, mince the garlic, and chop the dill, thyme, and parsley.
Toss the asparagus with half the olive oil, salt, and pepper. Stir the lemon juice, lemon zest, garlic, and chopped herbs into the remaining oil to make the lemon-herb oil.
Heat a grill pan over medium-high heat and brush it lightly with oil. When it is properly hot, lay the salmon in skin-side down and leave it alone so the skin crisps.
Grill the salmon for 4–5 minutes until the edges are charred, then flip and cook for 2–3 minutes more until just cooked through and still moist inside.
Grill the asparagus for 3–4 minutes, turning once, until tender-crisp with char marks, and grill the lemon wedges cut-side down for 1 minute.
Plate the salmon with the asparagus, spoon the lemon-herb oil over everything, scatter over the extra dill and parsley, and serve with the grilled lemon wedges.
This is the kind of dinner that makes a weeknight feel handled: salmon that chars at the edges, asparagus straight off the same grill, and a lemon-herb oil you spoon over everything at the end. It takes about half an hour, uses one pan, and leaves you full without feeling heavy.
