Grilled Salmon, Roasted Asparagus, Rosemary Potatoes

On Saturday night we had our Best Man and Maid of Honor over for dinner :). Michael's mom was out of town, so we asked his dad if he wanted to have dinner and my sister was running errands out our way, so I got her to join us. They did in fact fill those roles in our wedding, but that's not why we had them over...

Michael's dad LOVES salmon, so I decided that's what we'd have. I also thought we'd branch out and make asparagus because we both swear we don't like it, but I've been all about trying new things lately, so... The Menu: Grilled Salmon with roasted asparagus and rosemary red potatoes and salad.

For the salmon

salmon filets (you can see I bought a variety of sizes based on who I knew would be eating them)

extra virgin olive oil

vegetable oil (for grill)

seasoning-I use Chef Paul's Magic Salmon Rub, it's the best

Heat the grill to high heat and let it heat up for about 15 minutes. Remove skin from salmon filets. Pat dry with paper towels. (If your salmon has any bones in it, make sure to pull them out-the filets from Publix seldom have a lingering bone, so I love to buy them from there). Lightly brush top and bottom of filet with olive oil. Sprinkle seasoning on top of filet only.

Saturate a paper towel with vegetable oil and rub it on the grill holding it with tongs. Immediately place the salmon (seasoned side down) on the grill and let cook for 3 minutes. Carefully flip the filets and continue to cook for an additional 3-8 minutes, until the top begins to flake. Remove from grill and tent with foil for 5 minutes. Serve.

This is our favorite method of cooking salmon. We do cook it in the oven a good bit, but there's just something about grilled fish that is so good to me. Oiling the grates keeps the fish from sticking and allows you to cook directly on the grates rather than on foil.

For the asparagus

Snip bottom end off of asparagus (bend one until it snaps at the end and then use it as a guide to cut the others). Lay flat across a rimmed baking sheet. Drizzle with olive oil and then season with Jane's: another seasoning we love-it's basically a salt and pepper with a couple of other things (dehydrated onion, garlic) in it, great on veggies. Roast at 425 for 10 minutes, shaking pan every 2 minutes.

For the potatoes

Cut up a few red ("new") potatoes into small chunks. For 4 people, I cut up 3 (these aren't the petite red, just the regular red) and we had leftovers. Drizzle with olive oil and sprinkle with dried rosemary and sea salt. Roast at 425 for about 20 minutes.