Grilled Asparagus Tomato and Salmon Toss with Caramelized Vineg
Elevate your dinner game with this vibrant and flavorful Grilled Asparagus Tomato and Salmon Toss with Caramelized Vineg! This recipe is a perfect harmony of smoky grilled salmon, tender asparagus, and juicy blistered cherry tomatoes, all enhanced by a luscious caramelized balsamic vinaigrette with a hint of honey and garlic. With just 35 minutes from prep to plate, this wholesome dish combines healthy ingredients, bold flavors, and a touch of elegance. Perfect for a quick weeknight meal or a special occasion, it’s served beautifully on a platter and garnished with fresh parsley for an enticing presentation. Keywords: grilled salmon, asparagus recipes, healthy dinner ideas, caramelized balsamic vinaigrette recipe, quick and easy meals.
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Recipe Information
Ingredients
- 2 pieces Salmon fillets (skin-on)
- 300 grams Asparagus spears
- 200 grams Cherry tomatoes
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your grill or grill pan over medium-high heat.
Trim the woody ends off the asparagus spears. Toss the asparagus and cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Place the asparagus and tomatoes on the grill. Cook for 6-8 minutes, turning occasionally, until the asparagus is tender and slightly charred, and the tomatoes are blistered. Remove and set aside.
Pat dry the salmon fillets and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Drizzle with 1 tablespoon of olive oil.
Place the salmon on the grill, skin-side down, and cook for 4-6 minutes per side, depending on the thickness of the fillets, until the fish flakes easily with a fork. Remove and set aside.
In a small saucepan over medium heat, add 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Add the balsamic vinegar and honey to the saucepan. Stir well and simmer for 2-3 minutes until the mixture thickens slightly into a caramelized vinaigrette. Remove from heat and stir in the lemon juice.
Arrange the grilled asparagus and cherry tomatoes on a serving platter. Flake the salmon into large, bite-sized pieces and scatter it over the vegetables.
Drizzle the caramelized vinaigrette over the entire dish, ensuring everything is lightly coated.
Garnish with chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 15.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
