Grilled Asparagus and Salmon over Rice

Step 1

Preheat your grill or grill pan to medium-high heat. In a small bowl, mix 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper.

Step 2

Brush the salmon fillets with the oil mixture on both sides. Trim the woody ends off the asparagus and toss with the remaining 1 tbsp olive oil and a pinch of salt.

Step 3

Place the salmon on the grill, skin-side down, and cook for 4-5 minutes. Add the asparagus to the grill in a single layer.

Step 4

After 4-5 minutes, flip the salmon and turn the asparagus. Cook for another 3-4 minutes until the salmon is opaque and flakes easily, and the asparagus is tender with char marks.

Step 5

Remove from grill. Squeeze the juice of half the lemon over the salmon and asparagus. Slice the other half into wedges for serving.

Step 6

Divide the cooked rice between two plates. Top with the grilled salmon and asparagus. Serve with lemon wedges on the side.