Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 2 tablespoons (30ml) olive oil
  • 2 lemons, 1 zested and juiced, 1 cut into wedges for serving
  • 2 cloves garlic, minced
  • 2 tablespoons (8g) fresh parsley, chopped
  • 1 tablespoon (4g) fresh dill, chopped
  • 1 teaspoon (5ml) Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) asparagus, trimmed
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Marinade: In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, parsley, dill, and Dijon mustard. Season with salt and pepper.
  2. Marinate the Salmon: Place salmon fillets in a shallow dish. Pour marinade over the salmon, ensuring it's evenly coated. Cover and refrigerate for at least 30 minutes.
  3. Prepare the Grill: Preheat grill to medium-high heat (about 375-400°F / 190-205°C). Clean the grill grates thoroughly with a grill brush and lightly oil the grates to prevent sticking.
  4. Prepare the Asparagus: While the grill is preheating, toss the asparagus with olive oil, salt, and pepper.
  5. Grill the Salmon: Remove salmon from marinade (discard marinade). Place salmon fillets on the preheated grill, skin-side down (if using skin-on). Grill for 4-6 minutes per side, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
  6. Grill the Asparagus: Place the asparagus perpendicular to the grill grates to prevent them from falling through. Grill for 3-5 minutes, turning occasionally, until tender-crisp and slightly charred.
  7. Serve: Serve the grilled salmon immediately with grilled asparagus and lemon wedges.