Recipes

Tuscan Grilled Salmon with Grilled Asparagus

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 to 6 oz pieces of boneless and skinless salmon fillet
  • 1 1/2 teaspoons Italian herb blend
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground fennel (may need to grind your own in a spice grinder)
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 2 bunches thin asparagus, with the bottom 2 inches trimmed off
  • 2 garlic cloves, minced
  • 5 Tablespoons olive oil
  • 1/3 cup chopped kalamata olives
  • 1 Tablespoon small capers
  • 2 Tablespoons minced parsley (Italian preferably)
  • 2 1/2 teaspoons lemon juice

Directions

1. Combine Italian herb blend, coriander, fennel, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a bowl. Sprinkle on the salmon fillets.

2. Rub asparagus with 2 Tablespoons olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper and garlic.

3. Combine 2 Tablespoons olive oil, kalamata olives, capers, parsley, and lemon juice. Reserve.

4. Rub salmon with 1 Tablespoon of olive oil. Gill over medium high heat until the salmon is moist but cooked (about 3-4 minutes per side depending on the thickness of the salmon). At the same time, grill the asparagus until it is al dente.

5. Place asparagus on the bottom of a platter. Top with salmon and then the olive/caper mixture.

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