Grilled Salmon Fillet, Asparagus and Onions
Prep and Cook Time 26 minutes
Makes 6 servings
|6||salmon fillets (6 to 8 ounces each)|
|1/3||cup bottled honey-Dijon marinade or barbecue sauce|
|1||bunch (about 1 pound) fresh asparagus spears, ends trimmed|
|1||large red or sweet onion, cut into 1/4-inch slices|
|1||tablespoon olive oil|
|Salt and black pepper|
- Prepare grill for direct grilling. Sprinkle paprika over salmon fillets. Brush marinade over salmon; let stand at room temperature 15 minutes.
- Brush asparagus and onion slices with olive oil; season to taste with salt and pepper.
- Place salmon, skin side down, in center of grid over medium coals. Arrange asparagus spears and onion slices around salmon. Grill salmon and vegetables on covered grill 5 minutes. Turn salmon, asparagus and onion slices. Grill 5 to 6 minutes more or until salmon flakes when tested with a fork and vegetables are crisp-tender. Separate onion slices into rings; arrange over asparagus.
|Serving Size:||1 salmon fillet with 3/4 cup asparagus and onion mixture|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||30 %|
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