Careme

Ingredients

• Fresh Atlantic Salmon 12 oz (2 portions of 6 oz each) $11.99/lb
• Green Asparagus (1 lb) 1 lb, woody ends trimmed $1.99 sale (reg $5.49)
• English Cucumber 1, sliced $1.25 sale (reg $2.00)
• Fresh Large Hothouse Grown Premium Red Tomato 1 large tomato (about 10–12 oz), chopped $1.49/lb sale (reg $2.79/lb)
• Garlic (1 ct) 1 clove, finely grated or minced $0.60 sale (reg $0.69)
• Fresh jalapeño peppers 1/2 small jalapeño, thin-sliced (optional)
• Lemon (or any citrus you have) 1 (zest + juice)
• Olive oil 3 Tbsp, divided
• Salt + black pepper to taste
• Honey (optional) 1 tsp
• Dried oregano or fresh parsley (optional) 1/2 tsp oregano or 1 Tbsp chopped parsley

Instructions

1. Prep the grill: preheat grill to medium-high (about 400–450°F). Clean and oil grates.
2. Season salmon: pat 12 oz salmon dry. Season with 3/4 tsp salt and 1/4 tsp black pepper. In a small bowl mix zest + juice of 1 lemon, 1 minced garlic clove, 1 tsp honey (optional), 1 Tbsp olive oil, and a few jalapeño slices (optional). Spoon half over the salmon; reserve half for finishing.
3. Prep asparagus: toss 1 lb trimmed asparagus with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Grill asparagus: grill asparagus 5–8 minutes total, turning occasionally, until tender-crisp with char marks. Move to a platter.
5. Grill salmon: place salmon skin-side down (if skin-on) and grill 4–6 minutes. Carefully flip (or keep skin-side down the whole time if you prefer) and grill 2–4 minutes more, to 125°F for medium or 130–135°F for medium-well.
6. Make the salad: toss 1 sliced English cucumber + 1 chopped large tomato with 1 Tbsp olive oil, 1 Tbsp lemon juice (from your lemon if needed), 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp oregano or 1 Tbsp chopped parsley (optional).
7. Finish + serve: drizzle reserved lemon-garlic mixture over the hot salmon and asparagus. Serve with the cucumber-tomato salad on the side.