How to Make Lemon-Dill Grilled Salmon over Asparagus Ribbons
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Use a vegetable peeler to shave asparagus into thin ribbons. Toss with olive oil, salt, and pepper.
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In a bowl, combine lemon juice, zest, dill, and garlic powder. Marinate salmon for 10 minutes.
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Preheat grill or grill pan over medium-high heat. Grill salmon 4-5 minutes per side.
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Meanwhile, sauté asparagus ribbons in a nonstick pan for 2 minutes until just tender.
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Plate asparagus ribbons, top with grilled salmon, garnish with extra dill.
Pro Tips for Perfect Lemon-Dill Grilled Salmon over Asparagus Ribbons
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of salmon fillets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Lemon-Dill Grilled Salmon over Asparagus Ribbons?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Lemon-Dill Grilled Salmon over Asparagus Ribbons?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for salmon fillets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.