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The beauty of this recipe is that it all cooks together in 10-12 minutes! Salmon is such a crowd-pleaser on the grill and is a perfect match for these spring vegetables with pesto. But how often do we focus on crispy salmon skin? This recipe cooks the salmon with the skin side up for a beautiful presentation for those who love the skin. And if you don’t care for it? No worries! Cook it skin-side down and it will still be beautiful.
6 (4 oz each) salmon, skin-on, pin bones removed
3 Tablespoon Olive oil
kosher salt and freshly ground black pepper
1 Bunch asparagus, bottom thirds of stalks removed and sliced into 1 inch pieces on the bias
1 Pound sugar snap peas, ends trimmed and sliced into ½ inch pieces on the bias
10 Ounce cherry tomatoes, rinsed and halved
2 lemons, halved
1/2 Cup fresh pesto
1 lemon, zested
fresh basil leaves, for garnish
: 500 ˚F
6 (4 oz each) salmon, skin-on, pin bones removed
2 Tablespoon Olive oil
kosher salt and freshly ground black pepper
1 Bunch asparagus, bottom thirds of stalks removed and sliced into 1 inch pieces on the bias
1 Pound sugar snap peas, ends trimmed and sliced into ½ inch pieces on the bias
10 Ounce cherry tomatoes, rinsed and halved
1 Tablespoon Olive oil
2 lemons, halved
: 140 ˚F
1/2 Cup fresh pesto
1 lemon, zested
fresh basil leaves, for garnish