Spring-Time Grilled Lemon-Herb Salmon with Asparagus

Grilled or baked salmon is one of the easiest and most appreciated dishes to serve. It’s ideal for entertaining and for casual dinners because it takes little preparation, and a few simple ingredients like lemon juice and herbs can bring out its delicious flavor. This meal has protein, antioxidants, heart-healthy omega-3 fats, and dietary fiber, and it’s naturally low in carbohydrates and gluten-free.

Spring-time grilled lemon-herb salmon with asparagus is a dish you can prepare year-round, but you can also use it to celebrate spring, when asparagus is coming into its peak season. In this recipe, you can choose whether to grill or bake the salmon and asparagus. Lemon-herb marinade with garlic and rosemary or thyme adds zest and savory flavors. 

Variations and Serving Suggestions

• Swap asparagus for green beans, broccoli spears, or any other vegetable.
• Another option is to serve raw sugar snap peas or rainbow carrots on the side.
• For a more impactful presentation, add 4 prawns and serve one on each plate with the salmon fillet. 
• For spicy heat, add red pepper flakes or diced jalapeno to taste to the marinade.
• For a southwestern twist, use lime juice and zest instead of lemon juice and zest, and add a pinch of cumin and chili powder to the marinade. 
• Swai, tilapia, or any other type of fish can swap for salmon. You may need to reduce the cooking time for thinner fillets. 
• For a plant-based (vegan) option, try tofu or tempeh instead of salmon. 
• For a balanced meal, serve the salmon and asparagus with quinoa, brown rice, or whole-wheat bread. Another option is to baked new potatoes or chunks of sweet potato with the asparagus.
• For a low-carb meal, serve the salmon and asparagus on its own, with berries, or with a few almonds or slices of avocado.
• Possible garnishes include parsley, cilantro, additional lemon wedges, and thinly sliced green onions or Mexican onion bulbs.
• Try leftover salmon and asparagus spears in a wrap for lunch the next day. If the spears are too long to fit, cut them in half or in smaller pieces. 
• Another leftover idea is to add a serving of salmon and asparagus to ½ cup of cooked brown rice, whole-grain pasta, or even oatmeal. 

Recipe for Spring-Time Grilled Lemon-Herb Salmon with Asparagus

Makes 4 servings

Ingredients: 

• 4 salmon fillets, 4 ounces each
• 1 tablespoon of olive oil, plus 1 teaspoon 
• Zest from ½ large lemon
• Juice from ½ large lemon
• (Optional) 2 cloves of garlic, minced
• (Optional) 2-4 tablespoons of diced red onion
• 1-2 tablespoons of fresh thyme and/or rosemary
• 16-24 ounces (1-1 ½ lb) of asparagus spears, trimmed
• Salt and pepper to taste

Instructions: 

1. If grilling, preheat the grill to medium-high heat. If baking, preheat the oven to 425°F, line a baking sheet with foil, use cooking spray. 
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, thyme, and rosemary. 
3. If grilling, brush the salmon fillets with marinade and grill. If baking, dip the salmon fillets into the marinade so both sides are coated, and place on the baking sheet. Grill for 2-3 minutes or bake for 4-6 minutes. 
4. While the salmon starts cooking, toss the asparagus in the remainder of the olive oil plus salt and pepper. 
5. Add to the grill and grill another 4-5 minutes, or add to the baking sheet and bake another 10-12 minutes or until the salmon flakes and the asparagus starts to soften.
6. Serve with any optional garnishes.

Nutrition information per serving: 270 calories; 14 grams of fat; 2 grams of saturated fat; 70 mg of cholesterol; 120 mg of sodium; 9 grams of carbohydrates; 3 grams of sugar; 4 grams of fiber; 28 grams of protein

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