Spanish Grilled Salmon with Smoky Asparagus Potatoes
A Spanish-inspired grilled Atlantic salmon dinner with smoky paprika potatoes, blistered asparagus, tomatoes, and peppers—lighter than the original corn version but still summery for June in Washington.
Ingredients
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Fresh Atlantic Farm Raised Whole Salmon Fillet1 lb, cut into 2 portions
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Green Asparagus1 lb, trimmed and cut into 2-inch pieces
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Private Selection® Petite Gold Gourmet Potatoes12 oz, halved or quartered if large
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Private Selection™ Fresh Petite Cherry Snacking Tomatoes10 oz, halved
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Fresh Red Hothouse Bell Pepper1 pepper, diced
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Garlic2 cloves, minced
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Parsley2 tablespoons chopped
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Olive oil1 tablespoon plus 2 teaspoons, divided
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Smoked paprika1 teaspoon, divided
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Ground cumin1/4 teaspoon
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Sherry vinegar or red wine vinegar1 tablespoon, plus more to taste
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Kosher saltto taste
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Black pepperto taste
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Abacela Albarino750 ml $19.99
Instructions
- Preheat a grill to medium-high and oil the grates well; meanwhile, trim and cut the asparagus, halve the potatoes and tomatoes, dice the bell pepper, mince the garlic, chop the parsley, and pat the salmon very dry.
- Season the salmon with salt, pepper, 1/2 teaspoon smoked paprika, and 2 teaspoons olive oil; let it sit at room temperature while you start the vegetables.
- Place the potatoes in a skillet or saucepan, cover with salted water, bring to a boil, and cook 10–12 minutes until just tender; drain well and let them steam-dry for 2 minutes so they brown instead of steaming.
- Heat a large skillet over medium-high heat with 1 tablespoon olive oil; add the potatoes cut-side down and cook 5–6 minutes until golden, then stir in the bell pepper, garlic, remaining 1/2 teaspoon smoked paprika, cumin, salt, and pepper.
- Add the asparagus and cook 3–5 minutes, stirring occasionally, until crisp-tender and lightly blistered; add the tomatoes for the last 1–2 minutes, then finish the skillet with vinegar and half the parsley. Keep warm off the heat.
- Grill the salmon skin-side down if skin-on for 5–7 minutes, then flip and cook 1–3 minutes more as needed; for skinless salmon, use a fish basket, foil, or a well-oiled cast-iron griddle on the grill. Cook to 125–130°F for moist medium or 145°F for fully cooked.
- Plate the smoky asparagus, tomato, pepper, and potato side on two plates, top with the grilled salmon, sprinkle with the remaining parsley, and add a tiny extra splash of vinegar if the dish needs brightness.
Total time: 45 minutes
Estimated cost: About $24–$28 using the listed ingredients, plus pantry staples
Health notes: Serves 2; about 600–700 calories per serving with high protein, heart-healthy fats, and a generous vegetable side.
Drink pairing: A dry Chenin Blanc is a strong match for the rich salmon, asparagus, tomatoes, and vinegar finish; Albariño is a crisp backup.
Wine picks:
- Abacela Albarino $19.99 750 ml
- Barton & Guestier Vouvray Les Petites Parcelles Chenin Blanc French White Wine $12.99 750 ml
Why it works: Primary pick: Abacela Albarino (0018133700036) — a crisp, saline-driven Albariño that brings bright citrus and minerality to cut through the grilled salmon’s richness, echo the dish’s coastal/Spanish vibe, and refresh the palate after smoky paprika and potatoes. Second pick: Barton & Guestier Vouvray Les Petites Parcelles Chenin Blanc (0008700010270) — a slightly rounder, floral/stone-fruit Chenin with brisk acidity that complements the asparagus and tomatoes, tames the garlic/cumin notes, and bridges the vinegar finish without overwhelming the fish.