Grilled Lemon Herb Salmon (Printable Version)

Fresh salmon marinated in lemon and herbs, grilled alongside asparagus and tomatoes for a quick Mediterranean dinner.

# Ingredient List:

→ 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 1/2 teaspoon dried
09 - 1/2 teaspoon sea salt
10 - 1/4 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 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper

# Directions:

01 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined.
02 - Pat salmon fillets dry and place in a shallow dish or zip-top bag. Pour marinade over salmon, turning to coat evenly. Allow to marinate for 10 to 15 minutes at room temperature.
03 - Preheat grill or grill pan to medium-high heat.
04 - While salmon marinates, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
05 - Place asparagus and cherry tomatoes on grill using a grill basket or foil if needed. Grill for 5 to 7 minutes, turning once, until asparagus is tender and tomatoes are blistered. Remove and set aside.
06 - Place salmon fillets on grill with skin-side down if applicable. Grill for 3 to 5 minutes per side, depending on thickness, until salmon is opaque and flakes easily with a fork.
07 - Arrange grilled salmon with asparagus and cherry tomatoes on serving plates. Garnish with additional fresh herbs and lemon wedges if desired.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes, so you can actually pull this off on a weeknight without losing your mind.
  • That lemon-herb combo tastes fancy enough to impress people, but it's honestly just smart flavor layering that makes everything taste brighter.
  • Grilling gives you those charred, caramelized edges that make your mouth wake up.
02 -
  • Don't skip the marinade drying step or your salmon will stick to the grill like it's been glued—trust me, I learned this the messy way.
  • Flip your salmon only once, and don't poke at it constantly because you'll break apart the delicate flesh and release all those juices you want to keep inside.
03 -
  • Room temperature salmon cooks more evenly than cold fish straight from the fridge, so pull it out about 10 minutes before grilling.
  • The moment you see those tomatoes blister is the moment to pull them off—they go from perfect to mushy in about 30 seconds, and you want them still holding their shape with burst edges.
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