Grilled Salmon with Roasted Vegetables

By Chef B. Boukim

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4

Ingredients

• 4 (6 oz each) Salmon fillets, skin-on
• 1 bunch Asparagus, trimmed
• 1 pint Cherry tomatoes
• 2 Lemons, halved
• 3 tbsp Olive oil
• 3 Garlic cloves, minced
• 2 tbsp Fresh dill, chopped
• 1 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Preheat the grill to medium-high (about 400°F). Toss the asparagus and tomatoes with 1 tbsp olive oil, salt, and pepper.
2. Pat the salmon dry and rub with 2 tbsp olive oil, minced garlic, salt, and pepper.
3. Place the salmon skin-side down on the grill. Cook for 4-5 minutes, then flip and cook for another 3-4 minutes until just opaque.
4. Grill the vegetables alongside the salmon, turning once, until charred and tender, about 8 minutes.
5. Squeeze fresh lemon juice over the salmon and vegetables. Garnish with dill and serve.