Ingredients
Scale
- 4 salmon fillets (6 ounces each)
- 1 bunch of asparagus, trimmed
- 1/4 cup olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 2 teaspoons lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Make the marinade by whisking olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper in a bowl.
- Marinate the salmon and asparagus in a resealable bag or dish for at least 30 minutes in the refrigerator.
- Preheat the grill to medium-high heat (375°F to 400°F).
- Grill the salmon skin-side down for 5-6 minutes until edges turn opaque.
- Add asparagus to the grill and cook for another 4-5 minutes, turning occasionally.
- Check salmon doneness; it should flake easily and reach 145°F internally.
- Serve the salmon and asparagus on a platter with lemon wedges.
Notes
- Ensure to marinate the salmon and asparagus for at least 30 minutes for best flavor.
- Grill asparagus perpendicular to the grates to prevent falling through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free