Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 cups (150g) thin-sliced asparagus spears
  • 1 cup (150g) halved cherry tomatoes
  • 1 tbsp (15ml) extra-virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) minced garlic
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) chipotle powder

Instructions:

  1. Preheat your grill to medium high heat (400-450°F / 200-230°C). Lay out four 12 inch squares of heavy duty foil.
  2. Place a handful of asparagus and cherry tomatoes in the center of each foil square. Note: Keep the veggies in a pile so the fish has a stable base.
  3. Drizzle each vegetable pile with olive oil and season with salt and pepper.
  4. Set the salmon fillets directly atop the vegetables.
  5. Whisk together honey, lemon juice, minced garlic, smoked paprika, and chipotle powder in a small bowl.
  6. Brush the glaze generously over each salmon fillet. Note: Get the glaze on the sides, not just the top.
  7. Fold the sides of the foil over the salmon and pinch the edges tightly to create a sealed pouch, leaving a small pocket of air inside.
  8. Place the packets on the grill grates and close the lid. Cook for 8–12 minutes until the thickest part of the salmon reaches 145°F (63°C) or flakes easily with a fork.
  9. Let the packets rest for 2 minutes before opening.