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Lemon-Caper Grilled Salmon

Lemon-Caper Grilled Salmon

with Asparagus, Zucchini and Potatoes

Long Weekend Grill
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An elegant fish feast, on the grill! Foil-pouch potatoes and a sheet of foil under the salmon make clean-up a breeze. More time to enjoy the outdoors!

Tags:Easy Clean-up
Allergens:Seafood/Fruit de MerFishSulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish)

227 g

Asparagus

1 unit

Lemon

7 g

Parsley

2 unit

Green Onion

30 g

Capers

360 g

Yellow Potato

1 tsp

Garlic Salt

(ContainsSulphites)

200 g

Zucchini

56 g

Onion, chopped

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber10 g
Protein36 g
Cholesterol55 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Small Bowl
Measuring Spoons
Medium Bowl
Aluminum Foil
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 500°F over medium-high heat.

Trim and discard the bottom 1-inch from asparagus. Cut zucchini into 1/4-inch slices, lengthwise. Cut potatoes into 1/2-inch pieces. Drain, then finely chop capers. Finely chop parsley. Finely chop green onions. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add capers, green onions, parsley, lemon zest, lemon juice, 1 tbsp water and 2 tbsp oil (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

2

Add potatoes, onions, 1/2 tsp garlic salt, 1 tbsp oil and 2 tbsp water (dbl all for 4 ppl) to a medium bowl. Season with pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch). Place pouch on one side of grill, close lid and grill until tender, 18-20 min.

3

While potatoes grill, add asparagus, zucchini and 1/2 tbsp oil (dbl for 4 ppl) to a plate. Season with 1/4 tsp garlic salt and pepper. Pat salmon dry with paper towels. Drizzle with 1/2 tbsp oil (dbl for 4 ppl). Season with remaining garlic salt and pepper.

4

When potatoes are halfway done grilling, add asparagus and zucchini to the other side of the grill. Close lid and grill veggies, flipping once, until tender-crisp, 6-8 min.

5

While veggies grill, arrange a sheet of foil on the same side of grill as potatoes. Add salmon to foil. Close lid and grill until salmon is cooked through, carefully flipping once, 4-5 min per side.** (TIP: Don't overcrowd your grill! Grill salmon once potatoes are done if there isn't enough space on the grill.)

6

Carefully open foil pouch. Divide salmon, veggies and potatoes between plates. Spoon lemon-caper sauce over everything. Squeeze over a lemon wedge, if desired.