Grilled Salmon with Asparagus and Red Onion

Ingredients

• 4 filets salmon fillets
• 1 bunch asparagus
• 1 medium red onion
• 3 tbsp olive oil
• 1 whole lemon
• ½ cup pomegranate seeds
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat your grill to medium-high (about 400°F). Pat the 4 salmon fillets dry and season both sides with 1 tsp salt and 0.5 tsp black pepper.

2. 2

   Trim the woody ends from the 1 bunch asparagus and cut the 1 red onion into 1/2-inch wedges. Toss both with 2 tbsp of the olive oil and a pinch of salt.

3. 3

   Place the asparagus and onion wedges on the grill in a single layer. Cook for 4-5 minutes, turning once, until charred and tender-crisp. Transfer to a platter.

4. 4

   Grill the salmon fillets skin-side down for 4-5 minutes. Flip and cook for another 3-4 minutes, until the flesh flakes easily with a fork and reaches 145°F internally.

5. 5

   While the salmon cooks, zest and juice the 1 lemon into a small bowl. Whisk in the remaining 1 tbsp olive oil to make a simple dressing.

6. 6

   Arrange the grilled salmon over the vegetables. Drizzle with the lemon dressing and sprinkle with the 0.5 cup pomegranate seeds. Serve immediately.

7. 7

   Optional: add fresh chopped parsley or dill on top if you have it.

Tools you’ll need

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

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