Char-grilled dill and chilli peppers fresh salmon fillets with asparagus tips

I thought about this dish yesterday evening on my way home from shopping. I had a not too Paleo weekend and I really needed something very Paleo πŸ˜‰

So, take one or two fresh salmon fillets and cover them with a dash of olive oil, a good squeeze of lemon, one chopped fresh chilli pepper (the ones for grilling which are not too hot!) and a small bunch of dill. Season to taste.


Rub a dozen asparagus tips with olive oil and season with salt and black pepper.

Place the asparagus with the salmon fillets on a strong alluminium foil sheet and wrap the edges to avoid any liquid from spilling out when cooking.

Place on a hot barbecue and cover with the lid (alternatively you could cook this dish in the oven). Cook for approximately 25 minutes. Turn the asparagus tips until they get lovely char marks on all sides.


After plating the salmon with the asparagus, drizzle a tittle bit of Extra Virgin olive oil, some ground black pepper and voila’!

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