Salmon with Asparagus Grill

This delightful grilled salmon with asparagus brings together the perfect balance of smoky char and fresh spring flavors. The naturally rich salmon pairs beautifully with tender asparagus spears, creating a nutritious meal that feels both indulgent and light at the same time.

I discovered this recipe during my quest to eat healthier without sacrificing flavor. Now it's become my go-to dinner for impressing guests with minimal effort while still enjoying the pleasure of outdoor cooking.

Ingredients

• Salmon fillets: look for wild-caught when possible for the best flavor and nutrient profile
• Olive oil: use a good quality extra virgin for maximum flavor benefits
• Lemon: both juice and zest provide brightness that cuts through the richness of the salmon
• Fresh dill: this delicate herb perfectly complements seafood with its subtle anise notes
• Salt and pepper: freshly ground pepper makes a noticeable difference
• Asparagus: choose bunches with tight closed tips and firm stalks for optimal freshness

Step-by-Step Instructions

Marinate the Salmon:

Combine olive oil, fresh lemon juice, zest, chopped dill, salt and pepper in a small bowl until well blended. Pour this vibrant mixture over your salmon fillets, making sure to coat all sides thoroughly. Allow the fish to absorb these flavors for 15-20 minutes while you prepare other components.

Prepare the Asparagus:

Take your trimmed asparagus spears and toss them gently with a light coating of olive oil. Season with salt and pepper, ensuring each spear is evenly coated. The oil helps protect the delicate vegetable from direct heat while promoting beautiful caramelization.

Preheat the Grill:

Bring your grill to a medium-high heat, around 375-400°F. Clean and oil the grates thoroughly to prevent sticking. A properly preheated grill ensures those perfect grill marks and even cooking throughout.

Grill the Meal:

Place salmon skin-side down first and position your asparagus perpendicular to the grates to prevent falling through. Cook salmon for approximately 5-6 minutes per side until it flakes easily but remains moist in the center. Asparagus should take about 4-5 minutes total, turning occasionally until tender with slight char marks.

Serve Your Creation:

Transfer both components to warmed plates. Garnish with additional lemon wedges and fresh dill sprigs if desired. The vibrant colors and aromas will tantalize your senses before you even take a bite.

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The lemon zest is truly the secret weapon in this recipe. I discovered its importance quite by accident when I once added much more than called for. That extra citrus brightness transformed the dish completely, and now I always make sure to zest my lemon thoroughly before juicing.

Perfectly Cooked Salmon

Achieving perfectly cooked salmon can seem intimidating, but it really comes down to timing and temperature. The general rule is to cook salmon for about 4-6 minutes per half-inch of thickness. Watch for the flesh to change from translucent to opaque pink, and remember that salmon continues cooking slightly after removal from heat. For optimal results, aim for an internal temperature of 125°F for medium-rare or 140°F for well-done. The salmon should flake easily with a fork but still maintain moisture.

Seasonal Adaptations

While this recipe shines with spring asparagus, you can adapt it throughout the year with seasonal vegetables. In summer, try grilled zucchini and cherry tomatoes alongside your salmon. Fall brings opportunities for butternut squash or brussels sprouts as accompaniments. Winter variations might include roasted root vegetables like carrots or parsnips. The marinade works beautifully with any of these combinations, making this a versatile recipe for your year-round repertoire.

Make-Ahead Options

This salmon dish can be partially prepared in advance for easier entertaining. Marinate the salmon up to four hours before cooking, keeping it refrigerated. You can also trim and season the asparagus earlier in the day. When guests arrive, you'll only need to heat the grill and cook both components for a fresh, impressive meal with minimal last-minute effort. Leftover salmon makes excellent cold salmon salad the next day, though the asparagus is best enjoyed immediately after cooking.

Recipe FAQs

→ How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork but still maintains a slightly translucent center. For medium doneness, cook until the internal temperature reaches 125-130°F. The fish will continue cooking slightly after removing from the grill. If you prefer well-done salmon, aim for 140°F, but be careful not to overcook as it can quickly become dry.

→ Can I prepare this dish if I don't have an outdoor grill?

Absolutely! You can use a grill pan on your stovetop or even bake the salmon and asparagus in the oven at 425°F. For baking, place the salmon on a lined baking sheet for about 12-15 minutes, adding the asparagus halfway through the cooking time.

→ What other vegetables work well with this salmon?

This salmon pairs wonderfully with many spring and summer vegetables. Try green beans, zucchini, bell peppers, or cherry tomatoes. You can grill these alongside the salmon, adjusting cooking times as needed based on the vegetable's thickness and density.

→ How can I select the best salmon at the store?

Look for salmon that has bright, moist flesh without any browning or discoloration. Fresh salmon should have a mild, oceanic smell - not fishy. Wild-caught salmon typically has deeper color and more flavor than farm-raised. If possible, ask your fishmonger for center-cut pieces of equal thickness to ensure even cooking.

→ What's the best way to trim asparagus?

Hold each asparagus spear at both ends and gently bend until it snaps naturally - this separates the woody base from the tender part. Alternatively, you can line up all spears and cut about 1-2 inches from the bottom. For thicker asparagus, you might want to peel the lower half of the stems for more tender results.

→ Can I prepare any elements of this dish ahead of time?

You can prepare the marinade up to 24 hours in advance and store it in the refrigerator. You can also trim the asparagus ahead of time and store it wrapped in damp paper towels in the refrigerator. For best results, don't marinate the salmon for more than 30 minutes before cooking, as the acid in the lemon juice can begin to cook the fish.