Grilled Asparagus and Salmon over Rice

Ingredients

• 2 fillets (6 oz each) salmon fillets
• 1 bunch (about 1 lb) asparagus
• 2 cups cooked rice
• 3 tbsp olive oil
• 1 medium lemon
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat. In a small bowl, mix 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper.

2. 2

   Brush the salmon fillets with the oil mixture on both sides. Trim the woody ends off the asparagus and toss with the remaining 1 tbsp olive oil and a pinch of salt.

3. 3

   Place the salmon on the grill, skin-side down, and cook for 4-5 minutes. Add the asparagus to the grill in a single layer.

4. 4

   After 4-5 minutes, flip the salmon and turn the asparagus. Cook for another 3-4 minutes until the salmon is opaque and flakes easily, and the asparagus is tender with char marks.

5. 5

   Remove from grill. Squeeze the juice of half the lemon over the salmon and asparagus. Slice the other half into wedges for serving.

6. 6

   Divide the cooked rice between two plates. Top with the grilled salmon and asparagus. Serve with lemon wedges on the side.

Tools you’ll need

• Grill or grill pan
• Tongs
• Small bowl
• Basting brush
• Knife
• Cutting board

More recipes like this

• 

  Beef Curry with Rice and Boiled Eggs

  20 min

• 

  Beef Salad with Red Onion and Herbs

  20 min

• 

  Apple Pancakes

  25 min

• 

  Beet and Carrot Salad with Feta

  40 min