Grilled Lemony Salmon and Asparagus
Sliced Tomato with Pesto Vinaigrette
Ingredients
- 2 (5-oz) frozen skinless salmon fillets, thawed
- ½ tsp salt, divided
- 1 lemon, thinly sliced
- 2 Tbsp olive oil, divided
- ¾ lb asparagus, trimmed
Instructions
- Preheat grill to medium-high heat. Sprinkle salmon with ¼ tsp salt. Sprinkle lightly with pepper.
- Layer sliced lemon over salmon; drizzle with 1 Tbsp oil.
- Grill salmon, covered, 10 minutes or until fish flakes with a fork.
- Toss asparagus with 1 Tbsp oil and ¼ tsp salt. Grill, covered, 6 minutes or until tender, turning occasionally.
Side Dish Ingredients
- 1 tomato
- ¼ tsp kosher salt, divided
- 1½ Tbsp pesto
- 1 Tbsp extra virgin olive oil
- ½ Tbsp balsamic vinegar
Side Dish Instructions
- Slice tomato into ¼-inch slices, and arrange on a plate; sprinkle with ⅛ tsp salt.
- Whisk together pesto, oil, vinegar, and ⅛ tsp salt. Drizzle over tomato.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
367
|
125
|
492
|
| Fat (g) | 24 | 12 | 36 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 4 | 4 | 8 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 553 | 315 | 868 |
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