entrees

Honey Dijon Basil Salmon

Treat grilled salmon to the tangy, sweet flavours of La Grille® Honey & Dijon Marinade. Served up with asparagus and lemon slices, it’s an easy weeknight meal that leaves a big impression.

10 min
PREP TIME
12 min
COOK TIME
216
CALORIES
6
INGREDIENTS

INGREDIENTS

  • 1 pound (500 gram) salmon fillets
  • 8 tablespoons (120 mililiters) Honey & Dijon 30 Minute Marinade , divided
  • 1/2 pound asparagus , trimmed
  • 4 fresh basil leaves
  • 1 lemon , ends trimmed, cut into 4 slices
  • 1 lemon , ends trimmed, halved

Preparation

  • 1 Place salmon and 3 tablespoons (45ml) of the marinade in large resealable plastic bag. Refrigerate 30 minutes. Place asparagus and 3 tablespoons (45ml) of the remaining marinade in separate plastic bag. Marinate at room temperature 30 minutes.
  • 2 Preheat grill on medium heat. Remove salmon from marinade. Discard any remaining marinade. Place salmon on grill. Place one or two basil leaves on top of each salmon filet and top each with lemon slices. Grill salmon 4 to 6 minutes per side, brushing with 1 tablespoon (15ml) of the remaining marinade and replacing basil leaf and lemon slices after turning.
  • 3 Grill lemon halves, cut side-down about 4 minutes. Meanwhile, grill asparagus 4 to 5 minutes or until tender. Remove asparagus from grill and toss with remaining 1 tablespoon (15ml) of the marinade.
  • 4 Serve asparagus alongside salmon fillets topped with basil and lemon slices. Squeeze with grilled lemon halves before serving.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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