Grilled Lemon Herb Salmon (Print-Friendly)

Juicy salmon with lemon and herbs, grilled alongside asparagus and cherry tomatoes for a healthy main dish.

# What You'll Need:

→ Fish & Marinade

01 - 4 salmon fillets, 5.3 oz each, skin-on or skinless
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon chopped fresh parsley
07 - 1 tablespoon chopped fresh dill
08 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
09 - ½ teaspoon sea salt
10 - ¼ teaspoon freshly ground black pepper

→ Vegetables

11 - 1 bunch asparagus, approximately 14 oz, woody ends trimmed
12 - 8.8 oz cherry tomatoes, halved
13 - 1 tablespoon extra virgin olive oil
14 - ½ teaspoon sea salt
15 - ¼ teaspoon black pepper

# How To Make It:

01 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
02 - Pat salmon fillets dry with paper towels and place in a shallow dish or zip-top bag. Pour marinade over salmon, turning to coat evenly. Allow to rest at room temperature for 10 to 15 minutes.
03 - Heat grill or grill pan to medium-high temperature, approximately 400°F.
04 - While salmon marinates, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
05 - Arrange asparagus and cherry tomatoes on the grill using a grill basket or aluminum foil if needed. Grill for 5 to 7 minutes, turning once halfway through, until asparagus is tender and tomatoes are lightly blistered. Transfer to a serving plate.
06 - Place salmon fillets on the grill skin-side down if applicable. Grill for 3 to 5 minutes per side, depending on thickness, until the flesh is opaque and flakes easily when tested with a fork.
07 - Arrange grilled salmon with asparagus and cherry tomatoes on plates. Garnish with fresh herbs and lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Salmon gets a beautiful crust on the outside while staying buttery and tender inside, like you've unlocked some secret technique you didn't know you had.
  • The whole meal finishes in half an hour, which means you can actually sit down and eat before the sun sets.
  • Those burst cherry tomatoes taste almost sweet from the grill, a small moment of magic that makes people ask for your recipe.
02 -
  • Don't skip drying the salmon—it's the difference between a marinade that sticks and one that just slides off into sadness.
  • Overcooked salmon becomes mealy and disappointing, so trust the timing and pull it off when it still looks slightly underdone because it keeps cooking off heat.
03 -
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out about 10 minutes before grilling.
  • If you don't have a grill, roast everything on a lined baking sheet at 220°C (425°F) for 12 to 15 minutes and you'll get almost the same magic.
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