Grilled Lemon Herb Salmon (Printable)

Lemon and herb salmon paired with grilled asparagus and cherry tomatoes for a vibrant, healthy meal.

# What You'll Need:

→ Fish & Marinade

01 - 4 salmon fillets, 5.3 oz each, skin-on or skinless
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon chopped fresh parsley
07 - 1 tablespoon chopped fresh dill
08 - 1 teaspoon fresh thyme leaves, or 0.5 teaspoon dried
09 - 0.5 teaspoon sea salt
10 - 0.25 teaspoon freshly ground black pepper

→ Vegetables

11 - 1 bunch asparagus, approximately 14 oz, woody ends trimmed
12 - 8.8 oz cherry tomatoes, halved
13 - 1 tablespoon extra virgin olive oil
14 - 0.5 teaspoon sea salt
15 - 0.25 teaspoon black pepper

# Directions:

01 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until well combined.
02 - Pat salmon fillets dry with paper towels and place in a shallow dish or zip-top bag. Pour marinade over salmon, turning to coat evenly. Allow to marinate for 10 to 15 minutes at room temperature.
03 - Heat grill or grill pan to medium-high temperature, approximately 400°F, allowing adequate time for even heat distribution.
04 - While salmon marinates, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper in a bowl, coating evenly.
05 - Arrange asparagus and cherry tomatoes on grill using a grill basket or aluminum foil if necessary. Grill for 5 to 7 minutes, turning once halfway through, until asparagus is tender and tomatoes develop blistered edges.
06 - Transfer grilled vegetables to a serving platter and set aside to keep warm.
07 - Place salmon fillets on grill with skin-side down if applicable. Grill for 3 to 5 minutes per side depending on thickness, until flesh is opaque and flakes easily when tested with a fork.
08 - Arrange grilled salmon with asparagus and cherry tomatoes on serving plates. Garnish with additional fresh herbs and lemon wedges as desired before serving.

# Expert Advice:

01 -
  • Ready in 30 minutes, but tastes like you fussed all afternoon.
  • The lemon-herb marinade is so good, you'll find yourself using it on chicken and white fish too.
  • Grilling the vegetables right alongside the salmon means one cleanup, not three.
02 -
  • Don't skip the marinating step—those 15 minutes are when the salmon actually absorbs the lemon and herb flavor instead of just sitting on top of it.
  • If your grill isn't hot enough, the fish will stick and tear; medium-high is non-negotiable.
  • The salmon keeps cooking for a minute after you pull it off the heat, so stop just before it looks fully done.
03 -
  • Buy salmon from a fishmonger if you can—they'll tell you exactly when it came in and trim it properly, which makes a noticeable difference.
  • Room-temperature marinade works better than cold because the fish actually absorbs the flavors instead of them just clinging to the surface.
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