Grilled Salmon with Asparagus and Berry Sauce

Name: Grilled Salmon with Asparagus and Berry Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For the Salmon:; 1 tbsp Colavita Olive Oil, plus additional for brushing; ¼ tsp sea salt, plus additional for seasoning; ¼ tsp fresh thyme, chopped, plus additional for seasoning; ⅛ tsp ground allspice; 4 7-oz salmon steaks or fillets with skin (each about 3/4 inch thick); For the Asparagus:; 1 bunch of asparagus (24 spears); 1 tbsp Colavita Mediterranean Extra Virgin Olive Oil; ¼ tsp sea salt; freshly ground black pepper; a squeeze of fresh lemon juice

What better way to enjoy summer than with this grilled salmon with asparagus and berry sauce recipe? Break out the grill and have a wonderful dinner!

CategoryDinner, Gluten Free, Main Dishes, Seafood, SummerTags#asparagus, #lemonjuice, #mediterraneanevoo, #oliveoil, #salmon

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Grilled Salmon with Asparagus and Berry Sauce

Ingredients

For the Salmon:

1 tbsp Colavita Olive Oil, plus additional for brushing

¼ tsp sea salt, plus additional for seasoning

¼ tsp fresh thyme, chopped, plus additional for seasoning

⅛ tsp ground allspice

4 7-oz salmon steaks or fillets with skin (each about 3/4 inch thick)

For the Asparagus:

1 bunch of asparagus (24 spears)

1 tbsp Colavita Mediterranean Extra Virgin Olive Oil

¼ tsp sea salt

freshly ground black pepper

a squeeze of fresh lemon juice

Directions

For the Asparagus

1

Rinse the asparagus and trim off the rough base ends (about 1" from the bottom of each spear).

2

Brush the spears with Colavita Olive Oil and sprinkle them with sea salt and black pepper and grill on medium-high heat for about 3 minutes on each side, until they are blackened and tender. Remove from the grill and transfer to plates (6 per plate), adding a squeeze of fresh lemon juice.

For the Salmon

4

Brush grill rack with oil and bring the grill to medium-high heat.

5

Rinse the salmon fillets and brush them on both sides with Colavita Olive Oil. Sprinkle them with sea salt, thyme, allspice, and black pepper.

6

Grill salmon until just opaque in center, 4 to 5 minutes per side.

7

Place one salmon fillet atop each plated asparagus. Spoon berry sauce (page 24) over salmon and sprinkle with remaining thyme. Serve immediately

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Ingredients

For the Salmon:

1 tbsp Colavita Olive Oil, plus additional for brushing

¼ tsp sea salt, plus additional for seasoning

¼ tsp fresh thyme, chopped, plus additional for seasoning

⅛ tsp ground allspice

4 7-oz salmon steaks or fillets with skin (each about 3/4 inch thick)

For the Asparagus:

1 bunch of asparagus (24 spears)

1 tbsp Colavita Mediterranean Extra Virgin Olive Oil

¼ tsp sea salt

freshly ground black pepper

a squeeze of fresh lemon juice

Directions

For the Asparagus

1

Rinse the asparagus and trim off the rough base ends (about 1" from the bottom of each spear).

2

Brush the spears with Colavita Olive Oil and sprinkle them with sea salt and black pepper and grill on medium-high heat for about 3 minutes on each side, until they are blackened and tender. Remove from the grill and transfer to plates (6 per plate), adding a squeeze of fresh lemon juice.

For the Salmon

4

Brush grill rack with oil and bring the grill to medium-high heat.

5

Rinse the salmon fillets and brush them on both sides with Colavita Olive Oil. Sprinkle them with sea salt, thyme, allspice, and black pepper.

6

Grill salmon until just opaque in center, 4 to 5 minutes per side.

7

Place one salmon fillet atop each plated asparagus. Spoon berry sauce (page 24) over salmon and sprinkle with remaining thyme. Serve immediately

Grilled Salmon with Asparagus and Berry Sauce

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Grilled Salmon with Asparagus and Berry Sauce

Ingredients

Directions

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Ingredients

Directions

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