Recipe: Grilled Salmon With Asparagus and Roasted Pepper Salsa

Kick-start the New Year with a healthier meal option with this tasty grilled salmon recipe, straight from the kitchen of Roundabout Grill. This dish is filled with lean protein and Omega-3 fatty acids.

28 ounces salmon fillet
1 teaspoon extra virgin olive oil
21 ounces yams
14 ounces roasted peppers, roasted and sliced yellow and red
1 tablespoon pine nuts (Pignolia), toasted
1 tablespoon lemon zest
2 tablespoons capers
1 tablespoon parsley — chopped fine Italian only
1 tablespoon chopped shallots — chopped fine
1 tablespoon oregano — chopped fine
1 pound asparagus — sliced on bias
2 ½ tablespoons olive oil
salt/pepper to taste
¾ cup brown and wild rice

Cut salmon into pieces, 4 oz. each

Place grill on high and let heat for 10 minutes

Rub salmon with extra virgin olive oil and salt/pepper

Grill salmon for 3 minutes on each side and remove


Bring large pot of water to boil and add 1 tablespoon of salt; the water should be salty like the ocean

Slice tough ends of asparagus off and cut into 1/4 inch pieces on a bias. Drop asparagus into boiling water cook 1 minute remove drain then drop asparagus into ice water

Roast peppers on grill or stove top (you can buy pre-roasted peppers) and peel and cut into small strips

Add asparagus, roasted peppers, lemon zest, capers, lemon juice and olive oil in bowl, and chop; add in fresh herbs

Season with salt and pepper and add pine nuts. You are ready to eat!

Per Serving (excluding unknown items): 388 Calories; 11g Fat (25.8% calories from fat); 28g Protein; 45g Carbohydrate; 8g Dietary Fiber; 59mg Cholesterol; 223mg Sodium.