Springtime Grilled Salmon
Celebrate the vibrant flavors of the season with this Springtime Grilled Salmon recipe, a perfect balance of healthy and delicious. Tender salmon fillets are marinated in a refreshing blend of olive oil, zesty lemon, garlic, honey, and fresh dill, then grilled alongside a colorful medley of asparagus, cherry tomatoes, and red onion, all wrapped in a parchment or foil packet for effortless grilling and cleanup. This quick and easy recipe, ready in just 25 minutes, is ideal for weeknight dinners or a light, flavorful addition to your spring and summer cookouts. Packed with omega-3s and fresh veggies, this dish makes a wholesome, crowd-pleasing meal. Pair it with your favorite white wine or sparkling water for a truly bright and satisfying dining experience!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1 tablespoon honey
- 2 teaspoons fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound asparagus
- 1 cup cherry tomatoes
- 1 red onion, sliced
- 1 sheet parchment paper or aluminum foil
Instructions
Preheat your grill to medium-high heat (about 375–400°F).
In a small mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, honey, fresh dill, salt, and black pepper to create the marinade.
Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour half of the marinade over the salmon, ensuring the fillets are evenly coated. Reserve the other half of the marinade for grilling. Let the salmon marinate for 10 minutes while prepping the vegetables.
Trim the tough ends off the asparagus and toss the spears in a bowl with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Add cherry tomatoes and sliced red onion to the same bowl and mix to coat all vegetables.
Cut a large piece of parchment paper or aluminum foil (big enough to wrap the salmon and vegetables). Layer the vegetables on the parchment or foil and place the marinated salmon fillets on top.
Drizzle the reserved marinade over the salmon and vegetables.
Carefully fold the parchment or foil to create a sealed packet, ensuring no liquid escapes.
Place the packet on the preheated grill. Cook for 10 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender-crisp.
Carefully remove the packet from the grill and let it rest for 2 minutes before opening. Be cautious of steam when unsealing.
Serve the grilled salmon and vegetables immediately, garnished with extra fresh dill if desired.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 31.1 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1378 mg | 29% | |
*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.
