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Grilled Salmon with Charred Asparagus

This dish features crispy-skinned salmon grilled to tender perfection alongside smoky, charred asparagus spears. The salmon's skin crackles as you bite into it, while the asparagus retains a satisfying crunch with a hint of smokiness, creating a delightful contrast of textures and flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Grilling
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 2 fillets salmon fillets skin-on, firm, bright flesh
  • 8 spears asparagus fresh, firm, tight tips
  • 2 tablespoons olive oil good-quality, fruity
  • 1 lemon lemon zest and juice brightens the dish
  • to taste salt coarse preferred
  • to taste black pepper freshly ground

Equipment

  • Grill
  • Tongs
  • Bowl
  • Kitchen towel

Method
 

  1. Pat the salmon fillets dry with a kitchen towel, then season generously with salt and pepper on both sides.
  2. Toss the asparagus spears with olive oil, lemon zest, and a pinch of salt, ensuring they’re evenly coated.
  3. Preheat the grill to high heat until it’s hot and slightly smoky, then clean the grates with a towel lightly coated in oil to prevent sticking.
  4. Place the salmon fillets skin-side down on the hot grill, pressing gently to ensure contact and prevent curling. Grill for about 3-4 minutes until the skin is crispy and golden, then flip carefully with tongs.
  5. Reduce the heat slightly and continue grilling the salmon for another 4-5 minutes, until the flesh feels firm and flakes easily when tested with a fork.
  6. Meanwhile, place the asparagus on the grill, laying them across the grates for even charring. Grill for 3-4 minutes, turning occasionally, until they develop dark grill marks and a smoky aroma.
  7. Remove the salmon and asparagus from the grill; let the salmon rest for a minute, then serve with the charred asparagus on the side, finished with a squeeze of fresh lemon juice.