About the Recipe
3-6 ounces of wild caught salmon steaks
1 organic lemon
2 Tbls. olive oil
Salt and pepper to taste
Fire up the grill and heat to 450 -500 degrees F.
Place salmon steaks on a sheet of foil, squeeze lemon juice and sprinkle 1 Tbls. of olive oil and cook for about 6-8 minutes per side.
Cut the woody ends off of the asparagus, place in foil pouch, sprinkle with olive oil, salt and pepper and grill while the salmon grills (about 9 minutes).