Ingredients
- For the Salmon:
- 4 x 180g/6 oz salmon fillets (skin on or off, as preferred)
- For the Marinade:
- 1 tsp lemon zest (from 1 lemon)
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 2 garlic cloves, grated (using a microplane)
- 1/2 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
- For the Vegetables (optional):
- 3 bunches asparagus, woody ends snapped or trimmed off
- 200g/7 oz cherry tomatoes (or grape tomatoes)
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- For Cooking & Serving:
- Olive oil spray
- Parmesan, finely grated
- Lemon wedges or slices (optional)
- Parsley, finely chopped (optional)
- Crusty bread or toast (for serving)
Instructions
- Prepare the Lemon Garlic Marinade: Mix the marinade ingredients in a small bowl. Slather the mixture onto the top and sides of the salmon fillets. If you have time, let the salmon marinate for 1 hour; otherwise, proceed with the recipe.
- Preheat the Oven: Preheat the oven grill/broiler to 280°C/525°F (or as high as your oven allows). Place the oven shelf 8″ (20 cm) from the heat source.
- Prepare the Tray: Toss the asparagus and cherry tomatoes with olive oil, salt, and pepper. Spread them out on a large baking tray, leaving space for the salmon fillets. Place the salmon on the tray, leaving a bit of space between each fillet. Lightly spray the surface of the salmon with olive oil.
- Cook: Grill/broil for 11 minutes or until the salmon is cooked through. The flesh should flake easily, and the internal temperature should reach 50°C/122°F for medium-rare.
- Serve: Transfer the salmon and vegetables to a plate. Grate parmesan over the vegetables, squeeze fresh lemon juice over the salmon, and sprinkle with chopped parsley. Serve with crusty bread or toast. Enjoy!
Notes
- The skin will not get crispy, so if this bothers you, simply eat the flesh off the skin.
- This recipe also works perfectly with trout as a substitute for salmon.
- To avoid burnt lumps, grate the garlic finely for a smoother marinade.
- Asparagus ends naturally break at the point where the woody end starts, so snap them for easy prep.
- For the perfect salmon doneness:
- Medium rare: Pull at 50°C/122°F (will rise to 53°C/127.4°F after resting).
- Medium: Pull at 60°C/140°F (will rise to 63°C/145.4°F after resting).
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
