Grilled Salmon with Asparagus and Lemon-Dill Sauce

Ingredients

• 4 6-oz Salmon fillets
• about 450 g Asparagus
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1/4 cup Fresh dill
• 1 clove Garlic
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium heat, which is about 175°C to about 205°C (175°C to 200°C).
2. 2Brush the 4 6-oz salmon fillets with 1 tablespoon of olive oil. Season them all over with the 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. 3Place the about 450 g of asparagus in a bowl. Add the remaining 1 tablespoon of olive oil, and toss to coat. Season the asparagus with salt and pepper.
4. 4Place the seasoned salmon fillets on the preheated grill. Grill for 4-5 minutes per side. The salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
5. 5While the salmon is grilling, place the seasoned asparagus on the grill. Grill for 3-4 minutes, turning occasionally, until the asparagus is tender-crisp and bright green.
6. 6While the salmon and asparagus are grilling, prepare the lemon-dill sauce. In a small bowl, whisk together the 2 tablespoons of lemon juice, 1/4 cup of fresh dill (chopped), 1 clove of garlic (minced), and a pinch of salt and pepper.
7. 7Serve the grilled salmon fillets and asparagus immediately, drizzled with the lemon-dill sauce.

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