15-Minute Grilled Salmon & Asparagus with Cilantro-Lime Sauce

This summery grilled salmon and asparagus recipe is so simple, but the zesty cilantro-lime sauce will make you feel like a culinary artist!

There are so many great things about salmon. First, it’s one of the most nutrient-dense foods on the planet! One 3 oz serving of salmon contains 17 g protein, just under 2,000mg omega-3 fatty acids, and 45% of your RDA for vitamin B12. It is also rich in several minerals including potassium, selenium, magnesium, phosphorus, and zinc. On an anti-inflammatory diet like AIP, you should aim to eat seafood (including salmon) about three times per week. Personally, I make sure to eat salmon at least once per week, and fill in the other two servings with other seafood, such as shrimp and tuna.

Second on the list of the many great things about salmon is how quick it is to cook! This whole recipe only takes about 15 minutes from start to finish, so it is a fantastic weeknight recipe. It’s also great for those days when you just don’t have the energy to cook. You don’t even need to break out your cutting board if you don’t want to!

This recipe gets even more bonus points because it’s Paleo and AIP-friendly. Plus, you could make it Whole30-friendly just by leaving out the honey in the Cilantro-Lime Sauce. The perfect recipe, all around!

Equipment you’ll need for this Grilled Salmon & Asparagus with Cilantro-Lime Sauce

A grill

As this is a Grilled Salmon & Asparagus recipe, you will obviously need some sort of grill. This is the grill I have and I absolutely love it. It’s so easy to use and it heats up super quickly. Plus, it has a temperature gauge on the lid, so you don’t need to keep lifting the lid to see how hot the grill is.

If you prefer charcoal to gas, you can absolutely make this recipe on a charcoal grill. If your charcoal grill does not have a temperature gauge on the lid, you may need to try the “hand test” to make sure it is the right temperature before placing the salmon and asparagus on the grates. You will also need to allow for extra time to heat the coals and get them to the right temperature.

A high-speed blender or food processor

You will need a high-speed blender or food processor to make the Cilantro-Lime Coconut Yogurt Sauce. I recommend a blender for a smoother sauce. If you use a food processor, the sauce may be a little chunkier, just because food processors tend to finely chop the ingredients, rather than liquify them. But if a food processor is what you have, it will definitely work!

Other than a grill and a blender, you don’t need much else. Just basic kitchen utensils, like measuring cups and measuring spoons. You don’t even need a knife or cutting board. This really is the best weeknight recipe! Quick and easy, with super easy clean-up.

this recipe!

How to make Grilled Salmon & Asparagus with Cilantro-Lime Sauce

First, gather your ingredients. I like to pre-measure everything so it’s ready the instant I need it. Here’s what you’ll need:

For the Cilantro-Lime Sauce:

• 1/2 cup lightly packed cilantro leaves and tender stems
• 3/4 cup coconut milk yogurt (with no additives or sweeteners)
• 1 Tbsp fresh-squeezed lime juice (about 1/4 of a lime)
• 1/4 tsp honey
• 1/4 tsp sea salt

For the Salmon and Asparagus:

• 4 salmon filets (3-4 oz each)
• 2 lbs asparagus spears
• drizzle of avocado oil
• pinch of sea salt

Now, you can make the Cilantro-Lime Sauce first, or you can make it while the salmon and asparagus are on the grill. I like to make it first, so I don’t feel rushed or accidentally overcook anything, but you do you. Here’s the order I do things:

1. Preheat your grill to medium heat (about 350-400ºF).
2. Throw all the ingredients for the Cilantro-Lime Sauce into a blender and blend until smooth. Set aside.
3. Wash and trim the asparagus. You can either line it all up on a cutting board and trim off the woody ends with a sharp knife, or do it by hand by holding the asparagus about 2/3 of the way down and bending until the woody end snaps off.
4. Arrange trimmed asparagus and salmon filets on a sheet pan (or some sort of dish that you can carry to the grill). Blot the salmon dry with a paper towel. Brush both sides of the salmon and the asparagus with a little avocado oil and sprinkle with sea salt. Transfer to the preheated grill and close the lid. (Arrange the asparagus spears perpendicular to the grill grates so they don’t fall through).
5. Cook the salmon about 3-4 minutes per side, or until it lightens in color and becomes opaque. It is done when it flakes easily with a fork or a meat thermometer reads about 130ºF when inserted into the thickest part of the filet. Flip the asparagus at the same time as you flip the salmon. The asparagus will take about 6-10 minutes to cook, total, depending on how thick the asparagus spears are. Remove salmon and asparagus from the grill and let rest 1-2 minutes.
6. Serve grilled salmon and asparagus with a drizzle of the Cilantro-Lime Sauce.

You will likely have extra Cilantro-Lime Sauce, as the recipe makes about 10 servings at 2 tablespoons each. Store the leftover sauce in an airtight container in the fridge for up to 3-5 days. Use the extra sauce on grilled chicken, shrimp, vegetables, or as a salad dressing. See here for more ideas where to use it.

If you have any leftovers, they will save in an airtight container in the fridge for up to 3 days. I actually like to eat the leftovers cold with an extra drizzle of Cilantro-Lime Sauce. It’s super tasty and refreshing on a hot summer day!

Other recipes to try

If you’re a fan of the Cilantro-Lime Sauce, you’ll definitely want to check out these Easy Chicken Fiesta Bowls with Cilantro Lime Yogurt Sauce.

If you’re looking for more grilling recipes, look no further than this Super Easy AIP Lemon Basil Grilled Chicken.

To save the Cilantro-Lime Sauce recipe to use with other meats and veggies, find it here: Cilantro-Lime Coconut Yogurt Sauce.

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