A delicious and healthy recipe for grilled salmon served with cheesy asparagus and baby potatoes, perfect for a flavorful meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:2 servings 1x
Category:Main Course
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 salmon fillets (6 ounces each)
1 pound baby potatoes, halved
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 bunch asparagus, trimmed
1 cup shredded cheddar cheese
1 tablespoon lemon juice
1 teaspoon dried thyme
Instructions
Preheat your grill to medium-high heat.
In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 10-12 minutes, or until tender. Drain and set aside.
In a large bowl, toss the cooked baby potatoes with olive oil, garlic powder, salt, and pepper.
Place the seasoned potatoes on a piece of aluminum foil, fold it into a pouch, and set it on the grill. Cook for about 10 minutes, turning occasionally.
While the potatoes are grilling, season the salmon fillets with salt, pepper, and lemon juice.
Place the salmon fillets on the grill, skin side down, and cook for about 6-8 minutes, or until the salmon flakes easily with a fork.
In the last 3 minutes of grilling, add the asparagus to the grill. Sprinkle with salt, pepper, and thyme.
Once the asparagus is tender and the salmon is cooked, remove everything from the grill.
In a serving dish, layer the grilled asparagus and top with the grilled salmon. Sprinkle the shredded cheddar cheese over the asparagus while it’s still warm, allowing it to melt slightly.
Serve the cheesy asparagus and salmon alongside the grilled baby potatoes.
Notes
For a spicy kick, add a pinch of cayenne pepper to the salmon before grilling.
You can substitute the asparagus with green beans or broccoli for a different flavor profile.