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- 4 6 - 8 ounces skinless salmon fillets, cut 1 inch thick
- 12 ounces asparagus spears
- 1 tablespoon olive oil
- Sea salt or salt and freshly ground black pepper
1. Rinse fish; pat dry. Snap off and discard woody bases from asparagus. Brush asparagus and both sides of salmon with oil. Season both with salt and pepper.
2. For a charcoal grill, place salmon on greased rack of an uncovered grill directly over medium coals. Place asparagus on grill next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and fish flakes easily, turning fish once halfway through grilling, and turning asparagus occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and asparagus on grill rack. Cover and grill as above.)
3. To serve, arrange asparagus on plates. Top each with salmon. Spoon Garden Mayonnaise mixture on top of salmon. Makes 4 servings.
Yield: 3/4 cup
- 1/2 cup finely chopped celery (1 stalk)
- 1/4 cup thinly sliced green onions
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon
1. In a small bowl combine celery, green onions, mayonnaise, lemon juice, and tarragon. Makes 3/4 cup.
- Servings Per Recipe 4,
- cal. (kcal) 501,
- Fat, total (g) 37,
- chol. (mg) 107,
- sat. fat (g) 7,
- carb. (g) 6,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 16,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 37,
- vit. A (IU) 1020,
- vit. C (mg) 17,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 113,
- Cobalamin (Vit. B12) (µg) 5,
- sodium (mg) 313,
- Potassium (mg) 903,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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