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

Fresh Atlantic Farm Raised Whole Salmon Fillet
1 lb, cut into 2 portions
Green Asparagus
1 lb, trimmed and cut into 2-inch pieces
Private Selection® Petite Gold Gourmet Potatoes
12 oz, halved or quartered if large
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
10 oz, halved
Fresh Red Hothouse Bell Pepper
1 pepper, diced
Garlic
2 cloves, minced
Parsley
2 tablespoons chopped
Olive oil
1 tablespoon plus 2 teaspoons, divided
Smoked paprika
1 teaspoon, divided
Ground cumin
1/4 teaspoon
Sherry vinegar or red wine vinegar
1 tablespoon, plus more to taste
Kosher salt
to taste
Black pepper
to taste
Abacela Albarino
750 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.

Careme