Grilled Lemon Dill Salmon Platter
Quickly grilled salmon infused with bright lemon and fresh dill, served alongside tender roasted asparagus and sweet cherry tomatoes for a balanced and light meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 1
- Cuisine: American
- Difficulty: Easy
- Cost: $6.08/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Low-Carb
- High-Protein
- Pescatarian
Tags
- grill
- quick
- fresh
- savory
- tangy
- healthy
Ingredients
- 4 ounce salmon fillet (skinless)
- 1 tablespoon olive oil
- 0.5 lemon
- 0.5 tablespoon fresh dill (chopped)
- 0.5 cup asparagus spears (trimmed)
- 0.5 cup cherry tomatoes
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- Pat the salmon fillet dry with paper towels. Season with a pinch of salt and black pepper.
- In a medium bowl, toss 1/2 cup trimmed asparagus spears and 1/2 cup cherry tomatoes with 1/2 tablespoon olive oil, a pinch of salt and black pepper.
- Heat a grill pan or cast iron skillet over medium-high heat. Add the seasoned salmon fillet to the hot pan. Cook for 4-5 minutes per side, or until cooked through and lightly charred. While salmon cooks, add the asparagus and cherry tomatoes to another section of the pan or to a separate small pan, and cook, tossing occasionally, for 5-7 minutes until tender-crisp.
- Once salmon and vegetables are cooked, transfer them to a plate. Squeeze juice from 0.25 each lemon over the salmon and vegetables. Sprinkle with 1/2 tablespoon fresh chopped dill.
- Serve immediately, with the remaining 0.25 lemon as a garnish if desired.
Notes
Ensure your grill pan is properly heated for good sear marks. The asparagus should be tender with a slight crunch.
Nutrition (per serving)
- Calories: 386
- Protein: 25.3 g
- Carbohydrates: 8.4 g
- Fat: 29.3 g
- Fiber: 2.6 g
- Sodium: 857 mg
- Saturated Fat: 4.5 g
- Sugar: 3.4 g
- Cholesterol: 65 mg