Grilled Lemon Herb Salmon (Printable)

Tender salmon with lemon herb marinade grilled alongside asparagus and cherry tomatoes in a simple, vibrant dish.

# 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
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

# Directions:

01 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 0.5 teaspoon salt, and 0.25 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. Marinate for 10 to 15 minutes at room temperature.
03 - Heat grill or grill pan to medium-high temperature, allowing approximately 5 minutes for preheating.
04 - While salmon marinates, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper in a medium bowl.
05 - Place seasoned asparagus and cherry tomatoes on grill using a grill basket or aluminum foil if necessary. Grill for 5 to 7 minutes, turning once halfway through, until asparagus is tender and tomatoes develop light char marks.
06 - Transfer grilled vegetables to a serving platter and set aside in a warm location.
07 - Place salmon fillets on grill skin-side down if applicable. Grill for 3 to 5 minutes per side, depending on thickness, until salmon is opaque throughout and flakes easily with a fork.
08 - Arrange grilled salmon with asparagus and cherry tomatoes on individual plates. Garnish with fresh herbs and lemon wedges if desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The whole thing comes together in 30 minutes, which means even on nights when you're exhausted, you can make something that tastes like effort.
  • There's real herb flavor here, not the dusty dried kind, so your kitchen actually smells like a Mediterranean coast for an hour.
02 -
  • Don't skip patting the salmon dry; wet fish won't sear and you'll lose that beautiful crust that makes people think you know what you're doing.
  • The asparagus cooks faster than you think, so set a timer or it goes from tender to sad and mushy in about 30 seconds.
03 -
  • If your grill sticks, brush the grates with a cut lemon halfway through cooking and the acidity helps release the fish naturally.
  • Marinate the salmon for exactly 15 minutes maximum, not longer, because too much time in acid can change the texture from tender to mushy.
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