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A serving of perfectly grilled salmon with a hint of crispness, embodying grilled salmon bliss.

Grilled Salmon Bliss with Three Perfect Sides

Indulge in a complete and flavorful meal with Grilled Salmon Bliss paired with three perfectly complement sides: a refreshing Quinoa Salad, savory Roasted Asparagus with Parmesan, and creamy Garlic Herb Mashed Potatoes.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 650 kcal

Equipment

  • Grill
  • Small Bowl
  • Saucepan
  • Large Bowl
  • Baking Sheet
  • Pot
  • Potato Masher

Ingredients
  

Grilled Salmon Bliss

  • 4 (6 oz) salmon fillets
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dried dill
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • Fresh lemon wedges for serving

Quinoa Salad with Lemon-Herb Vinaigrette

  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • ½ cup chopped cucumber
  • ½ cup chopped cherry tomatoes
  • ¼ cup chopped red onion
  • 2 tbsp chopped fresh parsley

Vinaigrette

  • 3 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp dried oregano
  • Salt and pepper to taste

Roasted Asparagus with Parmesan

  • bunch asparagus
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp grated Parmesan cheese
  • Salt and black pepper to taste

Garlic Herb Mashed Potatoes

  • 1.5 lbs russet or Yukon gold potatoes, peeled and quartered
  • ½ cup milk (whole or 2%)
  • ¼ cup unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh chives or parsley
  • Salt and black pepper to taste

Instructions
 

Part 1: Grilled Salmon Bliss

  • Pat salmon fillets dry and whisk together olive oil, lemon juice, dill, garlic powder, onion powder, salt, and pepper in a small bowl. Brush the mixture over the salmon and let it rest for 10-15 minutes.
  • Preheat your grill to medium-high heat (400-450°F / 200-230°C) and lightly oil the grates.
  • Place salmon skin-side down on the grill and cook for 4-6 minutes per side, until it flakes easily and reaches an internal temperature of 145°F (63°C).
  • Remove the salmon from the grill and let it rest for a few minutes.

Part 2: Quinoa Salad with Lemon-Herb Vinaigrette

  • Combine rinsed quinoa and vegetable broth in a saucepan, bring to a boil, then simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Fluff with a fork and cool slightly.
  • Whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper for the vinaigrette.
  • In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, red onion, and parsley. Pour vinaigrette over the salad and toss gently.

Part 3: Roasted Asparagus with Parmesan

  • Preheat oven to 400°F (200°C) and trim woody ends off asparagus.
  • On a baking sheet, toss asparagus with olive oil, minced garlic, salt, and pepper.
  • Roast for 8-12 minutes until tender-crisp.
  • Remove from oven, sprinkle with Parmesan cheese, and toss gently.

Part 4: Garlic Herb Mashed Potatoes

  • Place peeled and quartered potatoes in a pot, cover with cold salted water, bring to a boil, then simmer for 15-20 minutes until fork-tender.
  • Drain potatoes and mash them in the hot pot.
  • Gently warm milk, butter, and minced garlic in a small saucepan until butter is melted.
  • Pour the warm milk mixture into the mashed potatoes, stir until smooth, then mix in chives or parsley and season with salt and pepper.

Notes

For a spicier flavor, add a pinch of red pepper flakes to the salmon seasoning. Leftover quinoa salad is great for lunch the next day. Ensure asparagus is not overcooked to maintain its crisp texture.