Go Back

Grilled Salmon with Asparagus and Lemon

This dish features crispy-skinned salmon fillets grilled to perfection alongside tender, smoky asparagus spears. Brushed with oil and seasoned simply, the fish and vegetables are cooked until they develop a golden crust and bright, vibrant flavor, creating a visually appealing and flavorful main course.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Grilling
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 fillets salmon fillets preferably skin-on, thick cut
  • 1 bunch asparagus thick spears, snapped at woody ends
  • 2 tablespoons olive oil extra virgin preferred
  • 1 lemon lemon for squeezing and zest
  • to taste salt coarse sea salt preferred
  • to taste black pepper freshly cracked
  • Optional garlic thin slices or minced, optional
  • Optional fresh herbs dill or parsley, chopped

Equipment

  • Grill
  • Tongs
  • Brush
  • Cutting board
  • Knife
  • Serving platter

Method
 

  1. Preheat the grill to medium-high heat, letting it warm for about 10 minutes until hot and slightly smoky.
  2. While the grill heats, snap off the woody ends of the asparagus and pat them dry with a paper towel. Then, brush each spear generously with olive oil, ensuring they’re evenly coated.
    4 fillets salmon fillets
  3. Pat the salmon fillets dry with paper towels, then season both sides generously with salt, pepper, and a little lemon zest. If using garlic or herbs, sprinkle them evenly over the fillets for extra flavor.
    4 fillets salmon fillets
  4. Place the asparagus spears directly on the hot grill grates, turning them every couple of minutes until they’re tender and have a slight smoky char, about 8-10 minutes.
    4 fillets salmon fillets
  5. Meanwhile, lay the salmon fillets skin-side down on the grill, pressing gently to ensure contact with the hot grates. Grill for about 4-5 minutes until the skin crackles and becomes crispy, then carefully flip and cook for another 3-4 minutes until the flesh is opaque and easily flakes with a fork.
    4 fillets salmon fillets
  6. Once cooked, remove both the salmon and asparagus from the grill. Squeeze fresh lemon juice over the salmon and asparagus for a bright, tangy finish.
    4 fillets salmon fillets
  7. Arrange the grilled salmon and asparagus on a serving platter, garnishing with chopped herbs if using. Serve immediately, enjoying the crispy skin, smoky vegetables, and fresh citrus flavor.
    4 fillets salmon fillets