Citrus-Grilled Salmon with Charred Asparagus
Nutritional Information
Wild salmon grilled with lemon and garlic, served with charred asparagus and fresh parsley — all whole foods, no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs wild salmon fillet (whole piece, skin on)
- 16 spears asparagus (trimmed)
- 1 medium lemon (zested and halved)
- 2 cloves garlic (thinly sliced)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Pat the salmon dry and season both sides with sea salt and pepper. Rub lemon zest over the flesh and tuck sliced garlic under the skin.
Preheat a grill or grill pan to high. Place salmon skin-side down and grill 4–6 minutes per side until just opaque in the center (depending on thickness).
Meanwhile, place asparagus directly on the hot grill; turn occasionally until charred and tender, about 6–8 minutes.
Remove salmon and asparagus. Squeeze lemon halves over both, sprinkle with chopped parsley and serve immediately.
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