Grilled Lemon Dill Cedar Plank Salmon with Potatoes and Asparagus (Edit recipe)

121 recipes
|
45 followers

This Grilled Lemon Dill Cedar Plank Salmon is easy, delicious, and can feed a crowd. Try it with potatoes and asparagus for a healthy meal.

save

View original recipe

PREP TIME

1 hour

COOK TIME

25 minutes

INGREDIENTS

Serves: 4

Ingredients

4 Yellow Potatoes, medium
1.5 lb Wild Caught Salmon Filet, boneless, cut into .25-pound pieces
Salt and Pepper, to taste
1 tsp Smoked Paprika, plus extra for garnish
1 tsp dried Dill
Extra Virgin Olive Oil
.5 Lemon, thinly sliced into rounds
.75 lb Asparagus, bottom ends trimmed
1 Tbsp fresh Dill, roughly chopped or torn
.25 cup Capers, brined, drained

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place two cedar planks in a deep tray or roasting dish. Cover with water and place something overtop of the planks to keep them submerged for at least 1 hour before cooking.
Preheat your Traeger grill to 450F.
Fill a pot with water and add the potatoes plus 1 teaspoon salt. Bring the water to a boil over high heat, cover partially with a lid and cook the potatoes until fork-tender, around 20 minutes.
Season each piece of fish with salt, pepper, paprika and dry dill. Drizzle with olive oil and massage all over to evenly coat. Remove the cedar planks from the water and place the pieces of fish on the smoother side of the planks – you can usually fit three filets on each plank. Transfer the planks to the grill and cook to your preferred doneness, around 12 minutes for a medium centre. If using a conventional grill, cook the fish over indirect heat.
Once the potatoes are cooked, reserve the cooking water and transfer the potatoes to an ice bath for 1 minute so that they are easier to handle. Peel the skin and cut into 1/2” inch rounds. Set aside.
Add the asparagus to the same pot used to cook the potatoes. Blanch them until tender yet still crisp, around 4 minutes. Drain the liquid and set the asparagus aside.
To serve, arrange the sliced potatoes in a single layer on a large serving platter. Top with the blanched asparagus. Drizzle with olive oil and season with salt, pepper and smoked paprika to taste. Arrange the fish overtop, garnish with the capers, fresh dill and a little bit more olive oil. Serve immediately.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	359
Fat:	11 g
Carbohydrates:	30 g
Protein:	36 g
Cholesterol:	81 g
Sodium:	111 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.