Flaky salmon and crisp-tender asparagus are so much more fun to eat when they’re skewered and grilled to beautifully charred perfection.
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- 4 serving(s)
- Total Time:
- 20 mins
- 1 lb.
skinless salmon fillet, cut into 11/2-inch pieces
bunches scallions (white and light green parts only), cut into 11/2-inch pieces
- 8 oz.
thin asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp.
Kosher salt and pepper
- Step 1Heat grill to medium-high.
- Step 2In large bowl, toss salmon, scallions, and asparagus with oil and 1/2 teaspoon each salt and pepper.
- Step 3Thread onto 2 parallel skewers and grill, turning occasionally, until salmon is opaque throughout, 4 to 6 minutes.
NUTRITIONAL INFORMATION (per serving): About 220 calories, 11 g fat (2 g saturated), 53 mg cholesterol, 306 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g sugar (0 g added sugar), 24 g protein
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Chief Food Director
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.