Grilled Salmon with Lemon Herb Butter

Ingredients

• 4 salmon fillets (6 oz each), skin-on
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 3 tbsp unsalted butter, softened
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 lb asparagus, trimmed
• 1 cup cherry tomatoes, halved
• Lemon wedges for serving

Directions

1. Mix softened butter with dill, lemon juice, and lemon zest. Roll into a small log using plastic wrap and refrigerate for at least 15 minutes.
2. Preheat grill or grill pan to medium-high heat. Pat salmon fillets dry and brush with olive oil. Season with salt, pepper, and garlic powder.
3. Toss asparagus and cherry tomatoes with a drizzle of olive oil, salt, and pepper.
4. Place salmon skin-side down on the grill. Cook for 4–5 minutes per side, until the fish flakes easily with a fork. Grill the vegetables alongside for 3–4 minutes.
5. Serve each fillet topped with a slice of lemon herb butter. Arrange grilled vegetables on the side and garnish with lemon wedges.

Nutrition (per serving)