Grilled Salmon

With foil-packed new potatoes and Parmesan asparagus

Summer’s calling — a whole meal prepared on the grill!

Ingredients (serves 4)

Salmon

• 1½–2 lbs salmon fillets (6–8 oz per person)
• 2 tsp olive oil*
• 1 tbsp Old Bay seasoning
• Salt and pepper, to taste
• 1 Tablespoon Cumin
• 1 lemon, sliced

New potatoes and red pepper (foil packets)

• 2 lbs small new potatoes, cut into 1–2-inch chunks
• 1 red bell pepper, chopped
• 2–3 tbsp olive oil*
• Salt and pepper, to taste

Marinated Asparagus

• 1 lb asparagus, woody ends trimmed
• 2 tbsp olive oil*
• 1 tbsp fresh lemon juice
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup freshly grated Parmesan

*Optional: If you prefer butter to olive oil, use 1–2 tablespoons per item—toss the potatoes and asparagus with melted butter before grilling and brush the salmon with melted butter instead of olive oil.

Instructions

Prepare the Potatoes and Red Pepper

1. Toss potatoes and red pepper with olive oil, salt, and pepper.
2. Place in a large sheet of heavy-duty foil and fold into a sealed packet.
3. Grill over indirect medium heat for 25–30 minutes, shaking the packet occasionally, until potatoes are tender.

Marinate the Asparagus

1. Toss trimmed asparagus with olive oil, lemon juice, salt, and pepper.
2. Let sit 10–15 minutes while the potatoes start cooking.

Grill the Salmon

1. Brush salmon with olive oil and season with Old Bay, salt, and pepper.
2. Lay lemon slices on top.
3. Grill skin-side down over medium heat for 4–5 minutes, then flip carefully and grill another 3–4 minutes until cooked through. (Optional: cook in a foil packet for extra moisture.)

Grill the Asparagus

1. Grill asparagus over medium heat for 4–6 minutes, turning once, until tender and slightly charred.
2. Remove from grill and sprinkle with freshly grated Parmesan.

Serve

Plate salmon with foil-packed potatoes and Parmesan asparagus. Serve immediately.

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