If you're looking for a simple yet satisfying meal, you're in the right place. Grilled salmon paired with asparagus is not just a healthy choice; it's a flavor-packed experience that brings out the best of summer grilling. Quick to prepare and full of fresh flavors, this recipe is perfect for any occasion.
Salmon fillets are the star of the show, providing a rich, buttery texture that's perfect for grilling. Freshness is key, so look for fillets with bright, firm flesh.
Asparagus adds a crunchy contrast to the tender salmon. Choose thin, firm spears for the best flavor.
Olive oil serves as the base for our marinade, helping to infuse the fish and veggies with flavor while keeping them moist.
Garlic brings a punch of aroma and depth, perfectly complementing the fish.
Dried dill enhances the salmon's natural flavors with its subtle, anise-like taste.
Lemon juice adds brightness and acidity, balancing the richness of the salmon.
Salt and pepper are essential for seasoning and bringing out the best in each component.
This dish works beautifully with a side of wild rice or a simple garden salad. A chilled glass of white wine like Sauvignon Blanc or Chardonnay complements the meal perfectly.
First, get your grill preheating to medium-high. This gives you time to prepare everything else while ensuring the grill is ready to go when you are.
In a small bowl, whisk together the olive oil, minced garlic, dried dill, lemon juice, and a good pinch of salt and pepper. This mixture is your flavor powerhouse, so make sure it's well combined.
Lay out your salmon fillets and asparagus spears on a platter. Use a brush or your hands to coat them generously with the prepared mixture. Ensure every nook and cranny is covered for maximum flavor.
Once the grill is hot, place the salmon fillets on the grill. Let them cook for about 4-5 minutes on each side. You'll know they're done when they easily flake with a fork.
As the salmon cooks, add the asparagus to the grill. Turn them occasionally to achieve an even char, cooking for about 5-7 minutes until they are tender but still have a slight crunch.
Serve the grilled salmon and asparagus hot, drizzled with any leftover sauce for a final burst of flavor.
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