Grilled Salmon with Vegetables and Sauce

Ingredients

• 4 6 oz each salmon fillets
• 1 bunch asparagus
• 1 large red bell pepper
• 3 tbsp olive oil
• 1 cup heavy cream
• 2 tbsp fresh dill
• 1 medium lemon
• 1 to taste salt and pepper

Instructions

1. 1

   Pat the 4 salmon fillets dry and season both sides with salt and pepper. Let them sit at room temperature for 10 minutes.

2. 2

   Preheat a grill or grill pan over medium-high heat. Toss the asparagus and sliced red bell pepper with 2 tbsp olive oil, salt, and pepper.

3. 3

   Grill the vegetables for 5-7 minutes, turning occasionally, until charred and tender. Remove and set aside.

4. 4

   Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until it flakes easily with a fork.

5. 5

   In a small saucepan, heat the remaining 1 tbsp olive oil over medium. Add the heavy cream, chopped dill, and juice of half the lemon. Simmer for 3-4 minutes until slightly thickened.

6. 6

   Serve the salmon with the grilled vegetables and drizzle with the cream sauce. Garnish with extra dill and lemon wedges if desired.

7. 7

   Season the sauce with salt and pepper to taste before serving.

Tools you’ll need

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

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