Experience the delightful fusion of zesty lemon and aromatic thyme in this grilled salmon recipe that promises to elevate your dinner game. The salmon is marinated to perfection, creating a tender and flavorful dish that pairs beautifully with the smoky char of Brussels sprouts.
This dish not only brings vibrant colors to your plate but also packs a punch of nutrients, making it a wholesome choice for any occasion. The combination of citrus and fresh herbs is sure to impress your family and friends.
Ingredients
INGREDIENTS
- 4 salmon fillets (6 oz each)
- 1 lemon, zested and juiced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound Brussels sprouts, trimmed and halved
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine lemon zest, lemon juice, thyme, olive oil, salt, and pepper. Mix well to create a marinade.
- Place the salmon fillets in the marinade and let them soak for at least 10 minutes.
- Toss the halved Brussels sprouts with olive oil, salt, and pepper in a separate bowl.
- Grill the salmon skin-side down for about 6-8 minutes, then carefully flip and grill for another 4-5 minutes until cooked through.
- At the same time, place the Brussels sprouts on the grill, cut-side down. Grill for about 5-7 minutes until they are charred and tender.
- Remove the salmon and Brussels sprouts from the grill and let them rest for a couple of minutes before serving.
Notes
Tip: For added flavor, try squeezing a bit more fresh lemon juice over the salmon just before serving.
For the best results, ensure your grill is preheated and clean to achieve those perfect grill marks. If you can’t find fresh thyme, dried thyme can work in a pinch, but use about a third of the amount.
Storage Tip: Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to preserve tenderness.
