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Dijon Marinated Salmon with Asparagus

Ninja Test Kitchen
Recipe by Ninja Test Kitchen

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  • Prep 5 mins
  • Marinate 1 hour
  • Total 1h 40 mins
  • Easy
  • Serves 4

TIP: Keep an eye on cook times for thinner or thicker asparagus for desired doneness.

Compatible with

Allergies

  • Contains Fish

Tip: Allergy Advice

This dish contains the following allergens: Fish

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 4 fillets of salmon (5–7 ounces each), skin on
  • 4 tablespoons canola oil, divided
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley
  • 1/2 tablespoon dill
  • 1/2 tablespoon garlic powder
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 1 pound asparagus

Utensils

  • Large Resealable Plastic Bag
  • Medium Bowl
  • Step 1

    Place salmon fillets in large resealable plastic bag with 2 tablespoons canola oil, maple syrup, mustard, lemon juice, parsley, dill, garlic powder, salt, and pepper. Work the marinade over all parts of the salmon, then place in the refrigerator to marinade for 1 to 2 hours.

  • Step 2

    Place the grill plate on the unit. Turn the dial to set temperature to 350°F. Set an external timer to 7 minutes and allow the grill plate to preheat.

  • Step 3

    In a medium bowl, add the asparagus, remaining canola oil, salt, and pepper and toss until evenly coated.

  • Step 4

    When the unit is preheated, add the salmon to the grill plate skin side down and gently press down to maximize grill marks. Cook for 10 minutes, flipping halfway through.

  • Step 5

    When the salmon is cooked, remove from grill and place on plate.

  • Step 6

    Turn dial to 500°F. Set an external timer to 7 minutes and allow the grill plate to preheat. Once preheated, add the asparagus to the grill plate and cook for 10 minutes, turning every 2 minutes with silicone-tipped tongs.

  • Step 7

    When the asparagus is cooked, remove from grill and serve with salmon.

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