Name: Lemon herb grilled salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 3.5 oz red potatoes, cubed; 5 oz asparagus, trimmed; 1 tsp olive oil; 1 tbsp lemon juice; 1/4 tsp dried parsley; 1/4 tsp dried dill; 1/4 tsp garlic powder; 3/4 tsp salt; 1/4 tsp black pepper; 1 3/4 cups water; 1/4 lemon, cut into wedges

Nutrition

Per serving

503 calories

Protein: 39g; 31% of calories
Carbs: 28g; 22% of calories
Fat: 27g; 48% of calories

Instructions

Prep 15 min · Cook 10 min

Place cubed potatoes in a small pot with water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 10 to 12 minutes.
In a small bowl, whisk together the olive oil, lemon juice, parsley, dill, garlic powder, salt, and black pepper.
Preheat the grill to medium-high heat and oil the grates. Brush the 1-inch-thick salmon fillet and asparagus with half of the herb mixture. Place the salmon skin-side down and the asparagus crosswise on the grates. Grill for 4 to 5 minutes, turn the asparagus once, then flip the salmon and finish for 2 to 3 minutes. Done when flakes easily with a fork, 145°F.
Drain the potatoes and return them to the pot. Toss them with the remaining herb mixture. Plate the potatoes alongside the grilled salmon and asparagus, and garnish with lemon wedges.

Nutrition

Ingredients

Instructions

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