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SPICY GRILLED SALMON WITH ASPARAGUS
07

SPICY GRILLED SALMON WITH ASPARAGUS

NUTRITION
HEALTHY RECIPES
Mar 04, 2025

SPICY GRILLED SALMON WITH ASPARAGUS

This Spicy Grilled Salmon with Asparagus is a perfect combination of bold flavours, rich nutrition and effortless preparation. The salmon fillet is seasoned with a spicy blend of cayenne pepper, garlic powder, salt, olive oil and fresh lemon zest, bringing a zesty kick that enhances its natural richness. It is served alongside grilled asparagus. This dish is packed with protein, omega-3 fatty acids and essential vitamins, making it a well-rounded meal. With a simple seasoning and quick grill time, this recipe is ideal for a light yet fulfilling dinner. Whether you’re following a keto, low-carb or gluten-free diet, this dish caters to various nutritional needs while delivering restaurant-quality taste. Pair it with a side of quinoa, roasted potatoes or a fresh salad for a complete meal. It’s perfect for busy weeknights, summer barbecues or an elegant dinner with minimal effort.

RECIPE CATEGORY

Main Course, Dinner, Lunch

SERVING SIZE

1

CUISINE

Mediterranean, American, Pacific Northwest

PREPARATION/TECHNIQUES

Grill, Sauté, Quick & Easy

OCCASION/HOLIDAY

Summer Barbecue, Healthy Eating, Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

High Protein, Low Carb, Keto, Paleo, Whole30, Gluten-Free

DISH TYPE

Grilled Fish, Seafood Dish, Healthy Entrée

INGREDIENTS

There are the following ingredients for Spicy Grilled Salmon with Asparagus:

  • 1 small salmon fillet
  • ½ teaspoon cayenne pepper
  • ½ teaspoon lemon zest
  • ½ teaspoon garlic powder
  • ½ teaspoon olive oil
  • ½ teaspoon salt
  • ½ cup asparagus spears

FULL NUTRITIONAL INFORMATION

  • Calories: 280 kcal
  • Carbohydrates: 5g
  • Protein: 32g
  • Fats: 15g
  • Fibre: 2g
  • Sugar: 2g
  • Sodium: 520mg

PREPARATION

  • Prepare the salmon: Pat the salmon fillet dry with a paper towel to remove excess moisture.
  • Season: Rub the salmon with olive oil, then evenly coat it with cayenne pepper, garlic powder, lemon zest and salt.
  • Prep the asparagus: Trim the tough ends off the asparagus spears and drizzle them with olive oil and a pinch of salt.
  • Preheat the grill: Heat a grill pan or outdoor grill to a medium-high flame. Lightly oil the grates to prevent sticking.
  • Grill the salmon: Place the salmon skin-side down on the grill. Cook for 4-5 minutes per side until the fish flakes easily with a fork.
  • Cook the asparagus: While the salmon is grilling, place the asparagus on the grill and cook for 2-3 minutes per side until tender and slightly charred.
  • Serve: Plate the grilled salmon alongside the asparagus, garnishing with a squeeze of lemon juice if desired.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

  • For extra crispiness: Broil the salmon for the last 1-2 minutes for a lightly crispy top.
  • Enhance flavour: Marinate the salmon in olive oil, lemon juice and spices for 15-20 minutes before grilling.
  • Prevent sticking: Use a well-oiled grill or cook on a cedar plank for added flavour.
  • Check doneness: The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  • For tender asparagus: Don’t overcook! Slight charring gives it a great smoky taste while keeping it crisp.

VARIATIONS

  • Mild Version: Reduce or omit cayenne pepper for a milder taste.
  • Garlic Butter Salmon: Replace olive oil with melted garlic butter for a richer flavour.
  • Herb-Crusted Salmon: Add fresh chopped parsley, thyme or dill for a Mediterranean twist.
  • Spicy Asian Fusion: Swap lemon zest for lime and add a drizzle of soy sauce and sesame oil.
  • Add More Veggies: Grill zucchini, bell peppers or cherry tomatoes for a colourful plate.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freezing: Cooked salmon can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm gently in a skillet over low heat to prevent drying out.

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