Zesty Lemon-Herb Grilled Salmon with Tender Asparagus Spears

👩‍🍳 Instructions

1. 1

   Rinse salmon fillets and pat very dry. Trim woody ends from asparagus.
2. 2

   In a medium bowl, toss asparagus with 1 tbsp olive oil, ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp smoked paprika, salt, and pepper until coated.
3. 3

   Place salmon in a shallow dish. Drizzle with remaining 1 tbsp olive oil, sprinkle with remaining ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp smoked paprika, salt, and pepper. Squeeze half a lemon over the salmon and rub seasonings in gently.
4. 4

   Prepare the lemon-parsley sauce: In a small bowl, whisk together chopped parsley, fresh lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, and honey (if using). Season with salt and pepper to taste. Set aside.
5. 5

   Preheat grill to medium-high heat (400-450°F / 200-230°C). Clean and lightly oil grill grates.
6. 6

   Place salmon fillets, skin-side down (if applicable), on the hot grill grates. Arrange asparagus spears perpendicular to the grates.
7. 7

   Grill salmon for 4-6 minutes per side, or until cooked to your desired doneness (internal temperature 125-135°F / 52-57°C for medium-rare to medium). Grill asparagus for 5-7 minutes total, turning occasionally, until bright green and crisp-tender with char marks.
8. 8

   Remove salmon and asparagus from the grill and transfer to a platter. Let salmon rest for a few minutes.
9. 9

   Spoon or drizzle the lemon-parsley sauce generously over the grilled salmon and asparagus. Garnish with extra parsley and lemon wedges if desired. Serve immediately.