Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) salmon fillets, two skin-on
- 10.6 oz (300 g) asparagus, trimmed
- 3.1 tsp (14 g) olive oil
- 1.1 oz (30 g) lemon juice
- 0.4 oz (12 g) dill, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Check salmon for bones and pat dry. Coat with half the oil, salt and pepper. Toss asparagus with the remaining oil.
- Heat a clean, well-oiled grill to medium-high. Place salmon skin-side down, close the lid and grill for 8–12 minutes, depending on thickness; avoid forcing it off the grate.
- Grill asparagus alongside for 6–8 minutes, turning. Salmon must reach 145°F (63°C) and separate easily with a fork.
- Transfer with a wide fish spatula and finish salmon and asparagus with lemon and dill.
Cook’s note: Cooking mostly skin-side down helps the fillets hold together. Keep the grate clean and do not move fish too early.
Allergens: Fish.
Approximate nutrition per serving: 424 kcal · Protein 35 g · Carbohydrates 8 g · Fat 28 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.