Grilled Lemony Salmon and Asparagus
Sliced Tomatoes with Pesto Vinaigrette
Ingredients
- 6 (5-oz) salmon fillets
- 5 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 3 lemons, thinly sliced
- 1½ lb asparagus, trimmed
Instructions
- Preheat grill to medium-high heat. Drizzle 3 Tbsp oil on salmon; sprinkle with ½ tsp each salt and pepper. Layer sliced lemons over salmon.
- Grill salmon, covered, 10 minutes or until fish flakes with a fork.
- Toss asparagus with 2 Tbsp oil and ½ tsp each salt and pepper. Grill, covered, 6 minutes or until tender, turning occasionally.
Side Dish Ingredients
- 3 tomatoes
- ¾ tsp kosher salt, divided
- 6 Tbsp pesto
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp balsamic vinegar
Side Dish Instructions
- Slice tomatoes, and arrange on a plate; sprinkle with ½ tsp salt.
- Whisk together pesto, oil, vinegar, and ¼ tsp salt. Drizzle over tomatoes.
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