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Grilled Salmon Delight

Grilled Salmon Delight

Discover the ultimate Grilled Salmon Delight recipe perfect for busy weeknights or special dinners. Easy to make and packed with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 fillets Salmon 6 oz each
  • 2 tablespoons Olive oil
  • 2 cloves Garlic minced
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • to taste Salt
  • to taste Pepper
  • 2 pounds Baby potatoes halved
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Pepper
  • 1 bunch Asparagus trimmed
  • 1/2 cup Grated Parmesan cheese
  • 1 tablespoon Butter
  • to taste Salt
  • to taste Pepper
  • 1 Lemon sliced

Equipment

  • Baking sheet
  • Grill or grill pan
  • Large skillet
  • Tongs
  • Brush for marinade

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet.
  3. Roast potatoes for 25-30 minutes, flipping halfway through.
  4. Heat the grill to medium-high.
  5. Mix olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper in a small bowl. Brush on salmon fillets.
  6. Grill salmon for 4-5 minutes per side until flaky.
  7. In a skillet, melt butter over medium heat. Sauté asparagus for 3-4 minutes until tender.
  8. Sprinkle Parmesan cheese on asparagus and cook for an additional 1-2 minutes until cheese melts.
  9. Assemble plates with grilled salmon, roasted potatoes, and cheesy asparagus. Garnish with lemon slices.

Nutrition

Calories: 650kcalCarbohydrates: 40gProtein: 38gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gCholesterol: 90mgSodium: 440mgPotassium: 1070mgFiber: 5gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Feel free to substitute baby potatoes with sweet potatoes for a sweeter flavor. Fresh herbs can replace dried ones if available. Broccoli is a great alternative for asparagus. If you prefer a protein swap, use chicken breasts or tofu as a vegetarian option. If you have leftovers, store them in an airtight container in the fridge for up to 2 days for salmon and 3 days for potatoes and asparagus. Reheat gently to maintain moisture. For a fresh twist, squeeze lemon juice over the finished dish or sprinkle with fresh herbs like parsley or dill as a garnish.
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