Grilled Salmon and Asparagus

  • Wednesday, August 20, 2014

2 Tbsp extra virgin olive oil 2 cloves garlic, chopped 1/4 cup fresh basil leaves, thinly sliced 2 lemons, juiced 1 lb thick salmon fillet, skinless, cut into 4 portions 2 tsp salt-free lemon-pepper seasoning 2 lb thin asparagus, ends broken off and placed in a bowl of water


1. To prepare the garlic bath, place olive oil in a small sauté pan.  Add garlic and heat until garlic becomes fragrant, about 2 minutes. Add basil and turn heat off. Whisk in lemon juice. Set aside.  2. Sprinkle salmon with lemon-pepper seasoning. Set aside. 3. Preheat grill pan for a few minutes. Drain asparagus and place on grill pan. Cover and roast asparagus for 3 minutes, shaking occasionally. Remove cover. Brush salmon with lemon garlic bath. Place on the grill pan. Cook first side until a nice crust forms. Turn and cook second side. If you want your salmon well done, the lid can be placed on the grill pan. 4. Place asparagus on serving plate. Top with salmon. Drizzle with lemon garlic bath. Additional lemon garlic bath can be stored for future use.   Recipe Provided By: Barbara Seelig-Brown 

Nutrition Information

2 Vegetable
4 Lean Meat
2 Fat Calories: 300
     Calories from Fat: 155
Total Fat: 17 g
     Saturated Fat: 2.6 g
     Trans Fat: 0 g
Cholesterol: 75 mg
Sodium: 80 mg
Total Carbohydrate: 9 g
     Dietary Fiber: 3 g
     Sugars: 3 g
Protein: 29 g


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