Smoky Grilled Lemon-Dill Salmon with Asparagus
Salmon fillets grilled to perfection with a smoky lemon-dill marinade, served alongside lightly charred asparagus for a bright, protein-packed meal. This American-inspired paleo recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each, skin-on) salmon fillets
- 3 tbsp olive oil
- 2, zested and juiced (2 tbsp juice) lemon
- 2 tbsp, chopped fresh dill
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 bunch (about 1 lb), trimmed asparagus
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Equipment for this recipe
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Instructions
- Step 1: Preheat grill to 375°F. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp fresh dill, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
- Step 2: Brush the marinade mixture over both sides of 4 salmon fillets (6 oz each, skin-on). Place salmon skin-side down on the preheated grill and cook for 8-10 minutes, until skin is crispy and salmon is opaque.
- Step 3: Add 1 bunch trimmed asparagus to the grill during the last 5 minutes of cooking. Turn occasionally until tender and lightly charred, about 5-7 minutes.








