Grilled Salmon with a Fresh Spring Veggie Salad

Mario Batali
Servings: 4
0 to 15 min
Part 1 of 2

This salmon dish makes for a great spring time lunch or dinner!

  • Ingredients
  • step-by-step directions
Grilled Salmon with a Fresh Spring Veggie Salad
  • 4 salmon fillets (6 oz. each, skin-on)
  • kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil (plus more)
  • 1 lemon (juice and zest)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon tarragon (chopped)
  • 1 bunch pencil asparagus (woody ends removed, chopped into 1/2-inch pieces)
  • 1 bunch radishes (thinly sliced)
  • 1/2 cup spring onions (thinly sliced)
  • Preheat grill to medium-high heat.
  • Season the salmon fillets with salt and pepper and drizzle with olive oil.
  • Place the salmon fillets, skin-side down on the grill. Cook until the skin is well charred and the salmon is 3/4 of the way cooked through, about 5 minutes. Flip and cook the salmon for one more minute on the other side.
  • While the salmon is cooking, whisk together the lemon juice, zest, Dijon mustard, tarragon and olive oil in a large bowl. Season to taste with salt and pepper. Add the chopped asparagus, sliced radishes, spring onions, and toss to coat the vegetables.
  • Serve the raw spring vegetable salad alongside the grilled salmon.
  • Tip: use your favorite seasonal veggies to create a new salad, such as zucchini or squash.
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