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.