Salmon and asparagus with lemon basil mayonnaise recipe

June 18, 9:24 PMSalt Lake City Lunch ExaminerHeather King

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While we would all love to eat lunch at our favorite restaurants every day, most of us are not lucky enough to have the discretionary budget or extra calories to spare. But bringing lunch from home need not be the same old same old cold meat sandwich or PB&J. This recipe is simple and very easy to make. In fact, it's best if made the night before on the grill with dinner.

This chilled dish takes advantage of spring’s best vegetable—asparagus—and pairs it with healthy and hearty salmon. The lemon basil mayonnaise offers a delicate citrus kick. 

INGREDIENTS
1 1/2 lbs asparagus
1/2 lb salmon fillet (skin
removed)
4 Tbsp. extra virgin olive oil
1 lemon cut into wedges
salt and pepper

FOR THE BASIL MAYONNAISE
3/4 cup mayonnaise
1/4 cup minced fresh basil
1 tsp. lemon juice
1 tsp. extra virgin olive oil
1/4 tsp. salt

DIRECTIONS
Prepare the grill to medium-high heat.
Break off the ends of the asparagus and trim the edges with a knife. Brush with olive oil. Grill over heat for 7-10 minutes, turning twice. Remove from grill. Cut asparagus into 2 inch pieces.

Cut the salmon fillet into 4 smaller pieces. Brush with olive oil and season with salt and pepper. Either place salmon pieces in grill basket or directly on grill rack and cook for approximately 10 minutes, turning once. Salmon is fully cooked when fish flakes with a fork. Flake salmon into 1 inch segments.

Combine asparagus pieces and flaked salmon in glass bowl and refigerate for a minimum of 4 hours.

To make the lemon basil mayonnaise, combine all of the ingredients into a glass bowl. Mix well. Cover and refrigerate until serving.

To serve, place the salmon and asparagus on a plate and garnish with a dollop of lemon basil mayonnaise.
 

For more great salmon recipes from one of the best restaurants in Salt Lake, visit Lugano.