🧂 Ingredients

• 2 salmon fillets, skin-on preferred
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove
• lemon slices
• fresh dill
• 1 bunch of fresh asparagus
• 1 tbsp olive oil
• salt
• fresh cracked pepper
• ½ lemon

📖 Instructions

Serves: 2
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: ~25 minutes
Level: Easy

🧂 Prep the Salmon Marinade
In a small bowl, mix:
Olive oil
Lemon juice
Dijon mustard
Garlic
Salt & pepper

Brush the salmon fillets generously with the marinade. Let them sit while you prep the asparagus (about 10 minutes).

🥬 Prep the Asparagus
Rinse and trim woody ends.
Toss with olive oil, salt, pepper, and lemon zest if using.

🔥 Grill Time
Preheat your grill (or grill pan) over medium-high heat.

For the salmon:
Place the salmon fillets skin-side down over indirect heat (the cooler side of the grill). Close the lid and cook for 5–6 minutes per side, or until the internal temperature reaches 125–130°F (52–54°C) for medium and the flesh flakes easily with a fork.
To finish, move the fillets briefly over direct heat for 30–60 seconds per side to develop a light char.

For the asparagus:
Start by grilling the asparagus over indirect heat for 4–5 minutes, turning occasionally. Then transfer to direct heat for the last 1–2 minutes to achieve a tender-crisp texture with light char marks.

💡 Tip: If using a grill pan indoors, lightly oil it first and cover loosely with foil to retain heat.

4. 🍽 Serve It Up
Plate the salmon with grilled asparagus.
Squeeze fresh lemon juice over everything.
Garnish with dill, lemon slices, or a drizzle of balsamic glaze for extra flair.

🌟 Optional Sides
Herbed couscous, roasted potatoes, or a simple green salad
Add a dollop of garlic aioli or tzatziki on the side