Grilled Salmon with Asparagus and Red Onion

Step 1

Preheat your grill to medium-high (about 400°F). Pat the 4 salmon fillets dry and season both sides with 1 tsp salt and 0.5 tsp black pepper.

Step 2

Trim the woody ends from the 1 bunch asparagus and cut the 1 red onion into 1/2-inch wedges. Toss both with 2 tbsp of the olive oil and a pinch of salt.

Step 3

Place the asparagus and onion wedges on the grill in a single layer. Cook for 4-5 minutes, turning once, until charred and tender-crisp. Transfer to a platter.

Step 4

Grill the salmon fillets skin-side down for 4-5 minutes. Flip and cook for another 3-4 minutes, until the flesh flakes easily with a fork and reaches 145°F internally.

Step 5

While the salmon cooks, zest and juice the 1 lemon into a small bowl. Whisk in the remaining 1 tbsp olive oil to make a simple dressing.

Step 6

Arrange the grilled salmon over the vegetables. Drizzle with the lemon dressing and sprinkle with the 0.5 cup pomegranate seeds. Serve immediately.

Step 7

Optional: add fresh chopped parsley or dill on top if you have it.