Grilled Mustard Salmon with Shaved Asparagus & Fresh Herbs
Prep: 15 minutes
Grill: 12 minutes • Serves: 8
2 tablespoons olive oil
1 large orange
1 cup packed thinly shaved asparagus spears
3 tablespoons coarsely chopped fresh dill
3 tablespoons coarsely chopped fresh parsley leaves
2 tablespoons chopped fresh chives
2 tablespoons Tropicana® pure premium no pulp 100% orange juice
1 skin-on salmon fillet (about 2-1/2 pounds)
1 teaspoon salt
1 teaspoon ground black pepper
1.Prepare grill for direct grilling over medium heat; line rimmed baking pan with aluminum foil. In small bowl, stir mustard and 1 tablespoon oil.
2.Remove peel and white pith from orange; turn on its side and cut crosswise into ¼-inch-thick slices. In medium bowl, toss asparagus, dill, parsley, chives, orange juice and remaining 1 tablespoon oil. Makes about 1 cup asparagus mixture.
3.Place salmon, skin side down, on prepared pan; pat dry with paper towel. Sprinkle salmon with salt and pepper; brush with mustard mixture. Use ends of foil to lift foil with salmon and place on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 145°. During last 2 minutes of cooking, place orange slices over salmon and top with asparagus mixture; cover and cook 2 minutes or until edges of asparagus are lightly browned. Use foil to carefully transfer salmon to rimmed baking pan.
4.4. Cut salmon into 8 pieces.
Approximate nutritional values per serving (1 piece topped salmon):
282 Calories, 14g Fat (2g Saturated), 90mg Cholesterol, 482mg Sodium,
4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 33g Protein
Chef Tip:
Use a vegetable peeler to thinly shave asparagus spears.
Smart Swaps:
> Salmon provides heart- and brain-supporting omega-3s, making this simple grilled dish both flavorful and nutrient-dense.
