Grilled Sustainable Wild-Caught Sockeye Salmon Filet with a Summer Stone Fruit Salad and Grilled Asparagus
Serves 320 mins prep15 mins cook
Grilled Sustainable Wild-Caught Sockeye Salmon Filet with a summer stone fruit salad, plus grilled asparagus - all groceries courtesy of @wholefoods. I will dream about this dinner for a long time 😍 Celebrate Hot Grill Summer at Whole Foods Market now through 7/4 - it’s delightful! 🥳 Recipe Below
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What you need
Instructions
Heat up a grill. Coat both sides of the salmon with olive oil and evenly season with salt and pepper. Place on the grill (skin side down) and cook for about 5 minutes per side, or until your desired doneness is reached. Set aside. Coat the asparagus with olive oil and season generously with salt and pepper. Place on the grill, and rotate occasionally, about 10 minutes (or until asparagus is cooked through with nice char marks). Set aside. In a bowl, combine bell pepper, peaches, cherry, and pineapple. Add lime juice and cilantro and stir to evenly mix. Serve the salmon in portions with a generous helping of the fruit mixture on top, with the asparagus on the side. Enjoy!View original recipe