Grilled Salmon with Veggies
A flavorful dinner that’s easy to prepare and perfect for any night of the week. Juicy grilled salmon pairs beautifully with roasted asparagus and hearty wild rice.
Servings 2 people
Calories 419kcal
Ingredients
- 2 salmon fillets about 6 oz each
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
- 1 bunch asparagus trimmed
- 1 tsp olive oil for asparagus
- 1 cup wild rice cooked (according to package instructions)
Instructions
- Preheat a grill or grill pan over medium-high heat. Preheat oven to 400°F (200°C) for the asparagus.
- Prepare the Salmon:
- Pat salmon fillets dry with a paper towel.
- Brush both sides with 1 tbsp olive oil.
- Season evenly with garlic powder, paprika, salt, and pepper.
- Grill the Salmon:
- Place salmon skin-side down (if it has skin) on the hot grill.
- Grill for 3–4 minutes per side, or until cooked through and flakes easily with a fork.
- Roast the Asparagus:
- While salmon is grilling, place trimmed asparagus on a baking sheet.
- Drizzle with 1 tsp olive oil and season lightly with salt and pepper.
- Roast for 10 minutes, or until tender and slightly crispy on the edges.
- Cook the Wild Rice:
- Prepare wild rice according to package directions if not already cooked.
- Fluff with a fork before serving.
- Plate and Serve:
- Place a generous scoop of wild rice on each plate.
- Top with a grilled salmon fillet and a handful of roasted asparagus.
- Garnish with lemon wedges or fresh herbs if desired.
Notes
Tips & Variations
- Add a squeeze of fresh lemon juice over the salmon before serving for extra brightness.
- Substitute asparagus with green beans or zucchini for a seasonal twist.
- For a spicier version, add a pinch of cayenne pepper to the salmon seasoning.
- Calories: ~419
- Protein: ~30.2 g
-
Total Fat: ~23.6 g
- Saturated Fat: ~4.4 g
- Trans Fat: 0 g
- Cholesterol: ~71 mg
- Sodium: ~72 mg (before added salt)
-
Total Carbohydrate: ~21.8 g
- Dietary Fiber: ~3.4 g
- Total Sugars: ~2.0 g