Dijon Marinated Salmon with Asparagus
TIP:
- Contains Fish
Prepared with
Ingredients
- 4 fillets of salmon (5–7 ounces each), skin on
- 4 tablespoons canola oil, divided
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon parsley
- 1/2 tablespoon dill
- 1/2 tablespoon garlic powder
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 pound asparagus
- Large Resealable Plastic Bag
- Medium Bowl
Instructions
Step 1
Place salmon fillets in large resealable plastic bag with 2 tablespoons canola oil, maple syrup, mustard, lemon juice, parsley, dill, garlic powder, salt, and pepper. Work the marinade over all parts of the salmon, then place in the refrigerator to marinade for 1 to 2 hours.
Step 2
Place the grill plate on the unit. Turn the dial to set temperature to 350°F. Set an external timer to 7 minutes and allow the grill plate to preheat.
Step 3
In a medium bowl, add the asparagus, remaining canola oil, salt, and pepper and toss until evenly coated.
Step 4
When the unit is preheated, add the salmon to the grill plate skin side down and gently press down to maximize grill marks. Cook for 10 minutes, flipping halfway through.
Step 5
When the salmon is cooked, remove from grill and place on plate.
Step 6
Turn dial to 500°F. Set an external timer to 7 minutes and allow the grill plate to preheat. Once preheated, add the asparagus to the grill plate and cook for 10 minutes, turning every 2 minutes with silicone-tipped tongs.
Step 7
When the asparagus is cooked, remove from grill and serve with salmon.