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Grilled salmon with roasted asparagus and a side of Greek cucumber salad

average rating is 3 out of 5, based on 150 votes

This grilled salmon with roasted asparagus and Greek cucumber salad is a flavorful and healthy meal that is perfect for anyone looking for a low-carb, high-protein dish. The salmon is grilled to perfection and paired with tender roasted asparagus and a refreshing cucumber salad that is bursting with Mediterranean flavors. It's a perfect combination of healthy fats, fiber, and protein that will leave you feeling satisfied and energized.

To enhance the flavor of the dish, you can squeeze a fresh lemon wedge over the salmon and asparagus just before serving. You can also add some fresh herbs, such as parsley or dill, to the cucumber salad for an extra burst of flavor. For a complete meal, serve the dish with a side of quinoa or brown rice. Enjoy!

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

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Ingredients

4 salmon fillets (4-6 ounces each)
1 pound asparagus
1 tablespoon olive oil
Salt and pepper
1 cucumber, peeled and chopped
1/4 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper

Directions

Preheat oven to 400°F.
Arrange asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 12-15 minutes or until tender and lightly browned.
Preheat the grill to medium-high heat.
Season salmon fillets with salt and pepper. Grill salmon for 3-4 minutes per side or until cooked through.
In a large bowl, combine chopped cucumber, sliced red onion, halved cherry tomatoes, crumbled feta cheese, red wine vinegar, olive oil, dried oregano, salt, and pepper. Toss to combine.
Serve the grilled salmon with roasted asparagus and Greek cucumber salad on the side.