Ingredients
For the Grilled Salmon:
4 salmon fillets (6 oz each)
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
Juice of 1 lemon (plus lemon wedges for serving)
For the Baby Potatoes:
1 lb baby potatoes, halved
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme or rosemary
Salt and pepper, to taste
For the Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper, to taste
Zest of 1 lemon (optional)
Instructions
- Prepare the Marinade for the Salmon:
In a small bowl, mix olive oil, minced garlic, oregano, smoked paprika, lemon juice, salt, and pepper.
Rub the mixture evenly over the salmon fillets.
Let marinate for 15–20 minutes at room temperature while preparing the vegetables.
- Cook the Baby Potatoes:
Preheat your grill or oven to 400°F (200°C).
Toss halved baby potatoes with olive oil, garlic, thyme/rosemary, salt, and pepper.
Place in a foil packet or grilling basket and cook for about 20–25 minutes until tender and golden, turning occasionally.
- Grill the Asparagus:
Toss the asparagus with olive oil, salt, pepper, and lemon zest (if using).
Grill for 5–7 minutes, turning once, until tender and slightly charred.
- Grill the Salmon:
Preheat grill to medium-high heat.
Grill salmon skin-side down (if skin is on) for 4–5 minutes per side, or until it flakes easily with a fork and has nice grill marks.
- Serve:
Plate salmon with baby potatoes and asparagus.
Garnish with fresh lemon wedges and a drizzle of olive oil or extra herbs if desired.