Grilled Lemony Salmon and Asparagus
Sliced Tomatoes with Pesto Vinaigrette
Ingredients
- 2 (5-oz) salmon fillets
- 2 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 lemon, thinly sliced
- ¾ lb asparagus, trimmed
Instructions
- Preheat grill to medium-high heat. Drizzle 1 Tbsp oil on salmon; sprinkle with ¼ tsp each salt and pepper. Layer sliced lemon over salmon.
- Grill salmon, covered, 10 minutes or until fish flakes with a fork.
- Toss asparagus with 1 Tbsp oil and ¼ tsp each salt and pepper. Grill, covered, 4 to 5 minutes or until tender, turning occasionally.
Side Dish Ingredients
- 2 tomatoes
- ½ tsp kosher salt, divided
- 3 Tbsp pesto
- 1½ Tbsp extra virgin olive oil
- ½ Tbsp balsamic vinegar
Side Dish Instructions
- Slice tomatoes, and arrange on a plate; sprinkle with ¼ tsp salt.
- Whisk together pesto, oil, vinegar, and ¼ tsp salt. Drizzle over tomatoes.
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