Lemon Dill Salmon and Asparagus Recipe
Ingredients
| Asparagus spears | 20 Large (For the asparagus:) | |
| Olive oil | 1/3 Cup (16 tbs) (For the asparagus:) | |
| Lemon juice | 2 Tablespoon (For the asparagus:) | |
| 1 teaspoon dried | 2 Tablespoon (For the asparagus:) | |
| Salt | 1 Teaspoon (For the asparagus:) | |
| Ground pepper | 1/4 Teaspoon (For the asparagus:) | |
| 1 whole salmon, cleaned, 3 1/2-4 lb (1.75-2 kg) | ||
| Olive oil | 3 Tablespoon (For the salmon:) | |
| Ground pepper | 1 To taste (For the salmon:) | |
| 1 large lemon, thinly sliced, plus lemon wedges for garnish | ||
| 1 bunch fresh dill, separated into large sprigs | ||
| Salt | To Taste | |
Directions
To prepare the asparagus, remove the tough stem ends.
Using a vegetable peeler and starting about 2 inches (5 cm) below the tip, peel off the thin outer skin.
Arrange in a shallow non-aluminum dish.
In a small bowl, whisk together the oil, lemon juice, dill, salt and pepper.
Pour over the asparagus and turn to coat.
Set aside for 30-60 minutes, turning once at the halfway point.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the salmon, rinse with cold water, then pat dry with paper towels.
Rub inside and out with the olive oil, then sprinkle liberally with salt and pepper.
Place the lemon slices and dill sprigs in the cavity and stitch closed with a long wooden skewer or a trussing needle and kitchen string.
Place the fish on the center of the rack, cover and open the vents halfway.
Cook for 15 minutes.
Using 1 large metal spatula at each end of the fish, flip the fish to its other side in one smooth movement.
Don't worry if some of the skin sticks to the rack.
Remove the asparagus from its marinade and arrange around the fish.
Re-cover and cook for about 12 minutes longer, turning the asparagus halfway through cooking.
The fish is done when the flesh is opaque throughout and firm to the touch, or an instant-read thermometer inserted into the thickest part registers 140°F (60°C).
Transfer the fish to a warmed platter, arrange the asparagus around it and serve with lemon wedges.
Use 2 spatulas or 2 large spoons to remove the fish from its frame in serving-sized pieces.
Using a vegetable peeler and starting about 2 inches (5 cm) below the tip, peel off the thin outer skin.
Arrange in a shallow non-aluminum dish.
In a small bowl, whisk together the oil, lemon juice, dill, salt and pepper.
Pour over the asparagus and turn to coat.
Set aside for 30-60 minutes, turning once at the halfway point.
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the salmon, rinse with cold water, then pat dry with paper towels.
Rub inside and out with the olive oil, then sprinkle liberally with salt and pepper.
Place the lemon slices and dill sprigs in the cavity and stitch closed with a long wooden skewer or a trussing needle and kitchen string.
Place the fish on the center of the rack, cover and open the vents halfway.
Cook for 15 minutes.
Using 1 large metal spatula at each end of the fish, flip the fish to its other side in one smooth movement.
Don't worry if some of the skin sticks to the rack.
Remove the asparagus from its marinade and arrange around the fish.
Re-cover and cook for about 12 minutes longer, turning the asparagus halfway through cooking.
The fish is done when the flesh is opaque throughout and firm to the touch, or an instant-read thermometer inserted into the thickest part registers 140°F (60°C).
Transfer the fish to a warmed platter, arrange the asparagus around it and serve with lemon wedges.
Use 2 spatulas or 2 large spoons to remove the fish from its frame in serving-sized pieces.
Chef
