Grilled Salmon with Vegetables and Sauce

Step 1

Pat the 4 salmon fillets dry and season both sides with salt and pepper. Let them sit at room temperature for 10 minutes.

Step 2

Preheat a grill or grill pan over medium-high heat. Toss the asparagus and sliced red bell pepper with 2 tbsp olive oil, salt, and pepper.

Step 3

Grill the vegetables for 5-7 minutes, turning occasionally, until charred and tender. Remove and set aside.

Step 4

Grill the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until it flakes easily with a fork.

Step 5

In a small saucepan, heat the remaining 1 tbsp olive oil over medium. Add the heavy cream, chopped dill, and juice of half the lemon. Simmer for 3-4 minutes until slightly thickened.

Step 6

Serve the salmon with the grilled vegetables and drizzle with the cream sauce. Garnish with extra dill and lemon wedges if desired.

Step 7

Season the sauce with salt and pepper to taste before serving.