Remove the foil and arrange fillets over asparagus for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness.
4 (6-oz.) salmon fillets (about 1-in. thick)
2 tablespoons unsalted butter
1/4 cup chopped fresh dill
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 orange slices
2 tablespoons olive oil
1 pound asparagus, trimmed
Est. added sugars 0g
How to Make It
Preheat grill to medium-high heat.
Coat 4 (12-inch-square) pieces of foil with cooking spray; place 1 fillet in center of each piece. Top each fillet with 1 1/2 teaspoons butter and 1 tablespoon dill. Top evenly with salt, pepper, and orange slices. Bring edges of foil up over fillets; fold to seal. Place packets, seal side up, on grill; cover and grill 12 minutes or until desired degree of doneness. Remove foil packets from grill.
Combine oil and asparagus in a bowl; toss. Place asparagus on grill; grill 5 minutes or until crisp-tender, turning once after 3 minutes. Divide asparagus evenly among 4 plates. Open packets; top asparagus with fillets. Squeeze orange slices evenly over fillets.
I've done something similar with lemon so the orange flavor was a nice change. Took 20 minutes on my Traeger grill. The asparagus took 10 minutes. Served with some rice pilaf for a quick and easy work night dinner.
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