On the Grill
Lemon Grilled Salmon and Asparagus
Rice Salad with Lemon-Dill Vinaigrette
Ingredients
- 6 (6-oz) skinless salmon fillets
- 2 lemons, thinly sliced
- 3 Tbsp olive oil, divided
- 1 lb asparagus, trimmed
Instructions
- Preheat grill or grill pan to medium-high heat.
- Lightly season salmon with salt and pepper; top with lemon slices and drizzle with 2 Tbsp oil.
- Grill salmon, lemon-side up, covered, 10 minutes or until fish flakes with a fork.
- Toss asparagus with 1 Tbsp oil and lightly season with salt and pepper. Grill, covered, 4 minutes or until tender, turning occasionally.
Side Dish Ingredients
- 3 (8.8-oz) pouches microwavable long-grain and brown rice
- ⅓ cup crumbled feta cheese
- 2 Tbsp chopped fresh dill
- 3 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 1 small shallot, thinly sliced
Side Dish Instructions
- Heat rice according to package directions.
- Combine feta, dill, lemon juice, oil, and shallot in a large bowl; add rice, and toss. Season to taste with salt and pepper.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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