California Herb Grilled Salmon
A West Coast seafood staple, skin-on salmon fillets grilled with a lemon, dill, and parsley crust over a warm farro and roasted asparagus salad.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
1.
Prep
Snap woody ends off 300g asparagus. Chop 3 tbsp dill and 3 tbsp parsley finely. Mince 2 garlic cloves. Mix dill, parsley, garlic, 1 tsp lemon zest, 1 tbsp olive oil, and pinch salt in a bowl. Pat salmon fillets dry; season both with 0.5 tsp salt and 0.5 tsp black pepper. 2.
Roast
Preheat oven to 200°C (400°F). Toss asparagus with 0.5 tbsp olive oil and pinch salt on a baking tray. Roast 10–12 minutes until tender with lightly charred tips. While asparagus roasts, proceed to sear. 3.
Sear
Heat 1 tbsp olive oil in a large griddle pan over high heat until shimmering. Place both salmon fillets skin-side down, cook 4 minutes without moving until skin is crispy and golden. Flip fillets, press herb crust firmly onto each top surface, cook 2–3 minutes until just cooked through with slight blush in centre. 4.
Build
Toss warm 360g cooked farro with 2 tbsp lemon juice and pinch salt in a bowl until evenly coated and warmed through. 5.
Plate
Divide farro between two plates, arrange roasted asparagus alongside, top each with a salmon fillet skin-side up. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.