French · Dinner
Grilled Salmon with Lemon Butter
A skin-on salmon fillet grilled over direct high heat until the skin crisps and the flesh flakes, finished with a butter sauce built from lemon juice, zest, and shallot. Served alongside grilled asparagus spears, the plate balances rich, browned butter with bright citrus acidity and a faint char note.
$10
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
517Calories
39.4gProtein
36.9gFat
5.8gCarbs
2.1gSugar
2.2gFiber
682mgSodium
210mgChol
15.9gSat Fat
980mgPotassium
75mgCalcium
2.3mgIron
5.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the salmon dry, rub with olive oil, and season with salt and pepper. Trim the woody ends from the asparagus spears.
2
Grill
Place the salmon skin-side down on a grill over medium-high heat, cook 5 to 6 minutes until the skin crisps and releases cleanly.
3
Grill
Flip the salmon and add the asparagus to the grill; cook 3 to 4 minutes until the salmon flakes easily and asparagus is charred.
4
Rest
Transfer the salmon and asparagus to a plate and rest 5 minutes.
5
Melt
In a small saucepan over low heat, melt the butter with the minced shallot, stirring 2 minutes until translucent.
6
Finish
Off heat, stir in the lemon juice, zest, and chopped parsley until the sauce is glossy.
7
Plate
Set the salmon and asparagus on a plate and spoon the lemon butter sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g skin-on salmon fillet
- 2 tbsp2 tbsp olive oil
- salt and black pepper, to season
- 3 oz86g unsalted butter
- 11 lemon
- 22 small shallot
- 1010 asparagus spears
- 2 tsp2 tsp fresh parsley
