Why bake salmon in the summertime when you can utilise your outdoor grill? Summer grilling is the way to go, when it’s warm outside and you don’t want to heat up your house. This simple grilled salmon with asparagus recipe is a great choice for those summer weekends or evenings. Make sure you check all my other pescaterian recipes.
So, let’s start with the recipe … Marinate the salmon with the desired marinade. A simple preparation for grilling salmon is to preheat your grill to medium heat and lightly oil the grill grate. Remove your salmon from its marinade, and place in on the preheated grill. Cook the salmon 6 to 7 minutes on each side, until the fish flakes easily with a fork. I’ve chosen asparagus as a side dish due to its high fiber, folate and vitamins A, C and K content.
The Benefits of Salmon
Rich in heart-healthy Omega-3s, salmon is a low-calorie protein source that’s also low in saturated fat. The American Heart Association recommends eating at least two 3.5-ounce servings of fatty fish like salmon every week.
Like omega-3 fats, protein is an essential nutrient that you must get from your diet. For instance, 100 g serving of salmon contains 22–25 g of protein.
Protein plays a number of important roles in the body, including helping your body heal after injury, protecting bone health and maintaining muscle mass during weight loss and the ageing process.
Here are few incredible benefits of salmon:
- Rich in Omega-3 fatty acids
- Source of Protein
- High in Vitamin B
- Antioxidant
- Anti-inflammatory
- Weight loss friendly
- Facilitates healthy skin
“Good food is good mood.”
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Simple Grilled Salmon with Asparagus
Ingredients
Salmon
- 2 fillets Wild Pacific salmon (about 180-200 g each)
- 1 tbsp Extra virgin olive oil
- 1 tbsp Mixed herbs (basil, oregano, thyme)
- 1 tsp Himalayan pink salt
- 1 tsp Black pepper
- 1 clove Garlic (chopped)
- 1 Lemon (sliced into wedges)
Asparagus
- 1 pack Asparagus (about 8-10 pieces)
- 1 tsp Himalayan pink salt
Tartar Sauce
- â…“ cup Mayonnaise (I use Hellmann's Low Fat)
- 1 Fresh dill (chopped)
- 1 tbsp Lemon juice
- 1 tsp Mustard (I used Colman's English mustard)
- 1 tsp Worcestershire sauce
- Salt and black pepper
Instructions
Grilled Salmon and Asparagus
- In a medium to big bowl, mix the herbs, the salt, the black pepper and the olive oil. Add the chopped garlic. Place the salmon fillets in the bowl and let marinate for an hour in the fridge.
- Wash the asparagus and sprinkle some salt on top. Set aside in the fridge while the salmon is marinating.
- Heat the grill to 180°C ~ 356°F. Place the salmon and the asparagus directly on a greased grill rack.
- Cook skin side down for 6-7 minutes, turn the fish once halfway through grilling and grill for another 6-7 minutes. Repeat the same steps with the asparagus. Remove from the grill when done.
- Remove the salmon's skin after grilling. It is optional, not compulsory.
- Garnish with the grilled asparagus and serve with Tartar sauce (2-3 tbsp per fillet) and lemon wedges if desired.
- Bon Appetit!
Tartar Sauce
- While grilling the fish and the asparagus, toss all the Tartar sauce ingredients in a small bowl and mix until well combined. Refrigerate for 3 days.