Grilled Salmon with Asparagus
Remove salmon from package and rinse, pat dry. Set aside.
Mix olive oil, pepper, garlic, and rosemary.
Remove four small sheets of foil from package. Place two slices of lemon on each sheet of foil, top with 1 sprig rosemary.
Brush Salmon with olive oil mixture. Place one piece of Salmon on top of lemon and rosemary, wrap tightly in foil, skin side up.
Brush Asparagus with remaining olive oil mixture.
Preheat grill (or grill pan) on medium heat. Grill Salmon for 10 minutes. Remove Salmon and allow it to rest.
While Salmon is resting, grill Asparagus for 3 minutes.
Remove Salmon from foil packets, discard skin, and serve with grilled Asparagus.
4 six-ounce Salmon Filets (with skin), each 1 inch thick
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground fresh black pepper
2 lemons (one sliced, one juiced)
5 springs of rosemary, one minced (roughly 1 tablespoon), four set aside
1 tablespoon fresh garlic, crushed
20 Asparagus shoots, tough ends removed
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our nutritionist/nurse to
personalize for you.