Grilled Lemon Herb Salmon with Vegetables (Printable)

Zesty grilled salmon with asparagus and tomatoes, ready in 30 minutes.

# What You 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 0.5 teaspoon dried thyme
09 - 0.5 teaspoon sea salt
10 - 0.25 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 - 0.5 teaspoon sea salt
15 - 0.25 teaspoon black pepper

# How-To Steps:

01 - In a small bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Whisk until well integrated.
02 - Pat the salmon fillets dry with paper towels and place them in a shallow dish or zip-top bag. Pour the marinade over the salmon, turning to coat all surfaces evenly. Marinate for 10 to 15 minutes at room temperature.
03 - Preheat your grill or grill pan to medium-high heat, allowing approximately 5 minutes for adequate temperature.
04 - While the salmon marinates, toss the asparagus and cherry tomatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper in a medium bowl until evenly coated.
05 - Place the asparagus and cherry tomatoes on the grill using a grill basket or aluminum foil to prevent sticking. Grill for 5 to 7 minutes, turning once, until the asparagus is tender-crisp and the tomatoes are blistered. Transfer to a serving platter.
06 - Place the marinated salmon fillets on the grill with skin-side down if applicable. Grill for 3 to 5 minutes per side, depending on thickness, until the salmon is just opaque and flakes easily with a fork. Avoid overcooking to maintain moisture.
07 - Arrange the grilled salmon with the asparagus and cherry tomatoes on individual plates. Garnish with additional fresh herbs and lemon wedges if desired.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners feel restaurant-quality without the stress.
  • The marinade is so bright and aromatic that even people who claim they don't love fish will ask for seconds.
  • You're eating vegetables that taste like they actually have flavor, not like an obligation on the side of your plate.
02 -
  • Don't skip patting the salmon dry before grilling, wet fish won't get that beautiful crust and the marinade will just slide off instead of infusing.
  • Medium-high heat is your friend here, too low and your vegetables steam instead of caramelize, too high and the outside burns before the inside cooks.
03 -
  • Invest in a good instant-read thermometer, salmon is done at 50 to 55 degrees Celsius in the thickest part, and knowing this takes all the guesswork out of grilling.
  • Let your salmon come to room temperature for about 10 minutes before grilling so it cooks evenly instead of being cold in the center and charred on the outside.
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