Cedar-Plank Salmon with Lemon & Asparagus
Nutritional Information
Fresh salmon fillets grilled skin-on on a cedar plank (or oven-roasted) with lemon and asparagus. No added oils — salmon's natural fat keeps the fish moist.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs fresh salmon fillets (skin-on), two 6 oz portions
- 12 spears asparagus, trimmed
- 1 medium lemon
- 1 tablespoon fresh chopped dill
- 1 pinch sea salt
- 1 pinch black pepper
Preheat grill or oven to high (425°F / 220°C). If using a cedar plank, soak it briefly and place on the grill; otherwise use a baking sheet.
Place salmon skin-side down on the plank or sheet, arrange asparagus alongside. Slice lemon and place on top of salmon.
Grill or roast until salmon is opaque and flakes easily, about 10–14 minutes depending on thickness. Asparagus should be tender-crisp.
Sprinkle with fresh dill, sea salt and pepper. Serve immediately.
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