Grilled Salmon and Asparagus


2 salmon fillets

¼ cup olive oil

salt, to taste

pepper, to taste

1 lemon, juiced

2 lemons, sliced

2 cloves garlic, minced

3 sprigs rosemary

1 sprig thyme

1 lb asparagus

Garnish with fresh parsley.

In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.

Seal, mix marinade around and allow to marinate in the refrigerator for at least one hour.

Preheat only half of the grill to medium-high heat for indirect grilling.

Slice the two remaining lemons so that you get six slices of lemon from each one.

Snaps off the woody ends of the asparagus and discard.

Oil the grill with olive oil and place lemon slices over indirect heat.

Lay salmon on lemon slices and top with a sprig of rosemary. Close the cover and grill for 20 minutes.

Place the asparagus spears on the grill and brush them with olive oil. Grill for 5 additional minutes.

Sprinkle with parsley and serve.
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