Save Few things say "summer dinner" quite like the sizzle of fresh salmon on a hot grill. This vibrant and healthy dish combines juicy fillets marinated in a bright blend of lemon and aromatic herbs with the smoky sweetness of tender asparagus and blistered cherry tomatoes. It is the perfect solution for when you want a high-protein, flavorful meal that comes together in just thirty minutes.
Save The Mediterranean influence shines through in the use of extra virgin olive oil, garlic, and a trifecta of fresh herbs—parsley, dill, and thyme. This combination not only enhances the natural richness of the salmon but also creates a beautiful aromatic profile as it hits the heat. Whether you are hosting a weekend barbecue or looking for a fast weeknight win, this recipe delivers on both taste and nutrition.
Ingredients
- Fish & Marinade
- 4 salmon fillets (about 150 g each, skin-on or skinless)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Vegetables
- 1 bunch (about 400 g) asparagus, woody ends trimmed
- 250 g cherry tomatoes, halved
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Step 1
- In a small bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Step 2
- Pat the salmon fillets dry and place them in a shallow dish or zip-top bag. Pour the marinade over the salmon, turning to coat. Marinate for 10–15 minutes at room temperature.
- Step 3
- Preheat the grill (or grill pan) to medium-high heat.
- Step 4
- While the salmon marinates, toss the asparagus and cherry tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Step 5
- Place the asparagus and cherry tomatoes on the grill (use a grill basket or foil if needed). Grill for 5–7 minutes, turning once, until the asparagus is tender and the tomatoes are blistered.
- Step 6
- Remove the vegetables and set aside.
- Step 7
- Place the salmon fillets on the grill, skin-side down if applicable. Grill for 3–5 minutes per side, depending on thickness, until the salmon is just opaque and flakes easily with a fork.
- Step 8
- Serve the grilled salmon with the asparagus and cherry tomatoes. Garnish with extra herbs and lemon wedges if desired.
Zusatztipps für die Zubereitung
To ensure your salmon doesn't stick, make sure the grill grates are clean and well-oiled before you start. If you are using a grill pan indoors, maintain medium-high heat to get those beautiful char marks without overcooking the center of the fish. Always pat the fish dry before marinating so the oil and citrus can properly adhere to the surface.
Varianten und Anpassungen
For an extra kick of flavor, add a pinch of chili flakes to the marinade. If you prefer a different type of fish, trout or steelhead make excellent substitutes for the salmon. For those without a grill, you can achieve similar results by roasting the salmon and vegetables on a lined baking sheet at 220°C (425°F) for 12–15 minutes.
Serviervorschläge
This light and fresh dish pairs beautifully with a chilled glass of Sauvignon Blanc or Pinot Grigio. For a more substantial meal, serve the salmon alongside a side of quinoa or a crisp green salad. Always finish the plate with a final squeeze of fresh lemon and a sprinkle of chopped herbs to brighten the flavors just before serving.
Save With its vibrant colors and bold Mediterranean flavors, this Grilled Lemon Herb Salmon is a testament to the fact that healthy eating can be incredibly delicious. Enjoy the simplicity of fresh ingredients prepared with care, and savor every bite of this perfect outdoor-inspired feast.
Recipe FAQ
- → How long should I marinate the salmon?
Marinate the salmon for 10-15 minutes at room temperature. This allows the lemon and herbs to penetrate the fish without breaking down the texture. Avoid marinating longer than 30 minutes, as the acid can start to cook the fish.
- → Can I cook this in the oven instead?
Yes, roast the salmon and vegetables on a lined baking sheet at 220°C (425°F) for 12-15 minutes. Arrange everything in a single layer for even cooking. The salmon is done when it flakes easily with a fork.
- → What vegetables work well as substitutions?
You can swap asparagus for green beans, zucchini, or bell peppers. Instead of cherry tomatoes, try grape tomatoes or quartered regular tomatoes. Adjust cooking times based on vegetable thickness.
- → How do I know when the salmon is done?
The salmon is ready when it turns opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C). Avoid overcooking, as the fish will continue to cook slightly after removing from the heat.
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely in the refrigerator before marinating. Pat the fillets very dry with paper towels to ensure the marinade adheres properly and to achieve good grill marks.
- → What wine pairs best with this dish?
A chilled Sauvignon Blanc or Pinot Grigio complements the citrus and herb flavors beautifully. The crisp acidity and light fruit notes balance the rich salmon without overwhelming the delicate seasonings.