Grilled Salmon with Asparagus
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Here's one of my go to weeknight dinners that never fails to impress. Grilled salmon with asparagus comes together in just 35 minutes from start to table, making it perfect for busy evenings when you still want something elegant and nourishing. The salmon is packed with omega 3 fatty acids that support heart health, while the fresh herbs and lemon brighten every bite. What I love most is how simple it is to prepare with just a handful of quality ingredients. You'll have a restaurant worthy meal on your plate without the restaurant price tag.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- ½ kgfresh asparagus(trimmed and patted dry)
- 4 tablespoonsbutter(softened)
- 2 tablespoonsfresh lemon juice
- 1 tablespoonfresh dill(finely chopped)
- 1 teaspoonfresh thyme(finely chopped)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Prepare the herb butter by combining softened butter, minced garlic, fresh dill, thyme, lemon juice, and lemon zest in a small bowl. Mix until well combined and set aside.
Tip: Make the herb butter ahead of time and refrigerate for easier handling.
- 2
Preheat your grill to medium-high heat (around 400°F). If using a gas grill, aim for medium-high on 2-3 burners; if charcoal, let coals reach a hot stage with some ash formation.
Tip: Oil your grill grates thoroughly to prevent sticking.
- 3
Pat the salmon fillets dry with paper towels and brush both sides with 2 tablespoons of olive oil. Season each fillet generously with sea salt and black pepper.
Tip: Dry salmon ensures better searing and prevents steaming.
- 4
Toss the trimmed asparagus spears with the remaining 1 tablespoon of olive oil, salt, and pepper in a bowl until evenly coated.
Tip: Cut thicker asparagus spears in half lengthwise for even cooking.
- 5
Place salmon fillets skin-side down on the grill grates. Cook for 6-7 minutes without moving them, allowing the skin to become crispy and the flesh to cook through.
Tip: Resist the urge to move the salmon—this creates a beautiful crust and prevents sticking.
- 6
While salmon cooks, arrange asparagus spears perpendicular to the grill grates (to prevent them from falling through) on a cooler section of the grill. Grill for 5-6 minutes, turning once halfway through.
Tip: Keep asparagus moving slightly to achieve even charring on all sides.
- 7
Check if salmon is done by gently pressing the thickest part—it should flake easily and be opaque throughout. If needed, cook for another 1-2 minutes.
Tip: Salmon continues cooking slightly after removal, so avoid overcooking.
- 8
Transfer the salmon and asparagus to serving plates. Top each salmon fillet with a generous spoonful of the herb butter, allowing it to melt over the warm fish.
Tip: Serve immediately while the butter is melting for the best flavor.
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