Grilled Lemon Herb Salmon with Asparagus Recipe
A vibrant, citrusy grilled vegan “salmon” paired with roasted asparagus—zesty, smoky, and herby with all the summery feels, minus the seafood.
Ingredients
- 4 vegan “salmon” fillets store-bought or tofu slabs, 1-inch thick
- 1 bunch asparagus trimmed
- 3 tbsp olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 2 garlic cloves minced
- 1 tbsp fresh parsley chopped
- 1 tsp thyme
- Salt and black pepper to taste
Instructions
- Whisk olive oil, lemon juice, zest, garlic, parsley, thyme, salt, and pepper in a bowl.
- Brush mixture over vegan “salmon” and asparagus.
- Let marinate for 10 minutes while you heat the grill.
- Grill asparagus 4–5 minutes, turning once.
- Grill vegan fillets 3–4 minutes per side until golden and grill-marked.
- Plate with an extra lemon wedge and smug satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 20g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Vitamin A: 20%
- Iron: 18%
- Calcium: 12%
- Potassium: 25%
Extra Tips to Enhance the Flavor
- Use smoked paprika for a smoky finish.
- Garnish with capers or vegan feta for sass.
- Add dill if you're feeling fresh and fancy.
- Serve with couscous or roasted potatoes—because carbs.
- Don’t overcook tofu-based fillets—nobody likes dry drama.