Grilled Salmon with Herbs

Perfectly grilled salmon with a fresh herb crust, served with roasted vegetables and lemon butter sauce. Restaurant-quality seafood at home.

Total Time

40 mins

Servings

4 people

Calories

450 per serving

Difficulty

Medium

SeafoodHealthyGrilledProteinOmega-3

4 fillets (6oz each) salmonskin-on, pin bones removed

2 tbsp fresh dillchopped

2 tbsp fresh parsleychopped

1 tbsp fresh chiveschopped

2 cloves garlicminced

3 tbsp olive oil

2 lemons lemonzested and juiced

4 tbsp butter

1 lb asparagustrimmed

8 oz baby potatoeshalved

salt and pepperto taste

1 tbsp capersoptional

Preheat grill to medium-high heat. Preheat oven to 425°F for vegetables.

5 mins

Tip: Clean and oil grill grates to prevent sticking

Toss halved potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.

20 mins

Tip: Start potatoes first as they take the longest to cook

Mix chopped herbs, minced garlic, lemon zest, 2 tbsp olive oil, salt, and pepper in a bowl.

3 mins

Tip: This herb mixture can be made up to 2 hours ahead

Pat salmon fillets dry and season with salt and pepper. Brush with herb mixture, pressing gently to adhere.

2 mins

Tip: Dry fish grills better and gets nice grill marks

Add asparagus to the pan with potatoes for the last 12 minutes of roasting.

12 mins

Grill salmon skin-side down for 4-5 minutes, then flip and grill 3-4 minutes more until flaky.

8 mins

Tip: Don't move the fish until it releases easily from the grill

Meanwhile, melt butter in a small pan, add lemon juice and capers. Season with salt and pepper.

3 mins

Tip: Keep the lemon butter sauce warm but don't let it boil

Serve salmon with roasted vegetables and drizzle with lemon butter sauce.

2 mins

Tip: Let salmon rest for 2 minutes before serving for best texture