Ingredients

  • 2 Tbsp margarine or butter, softened
  • 2 Tbsp basil, fresh or basil, dried 1/2 tsp
  • 1 tsp lemon peel, grated
  • 8 oz asparagus, fresh spears
  • 1 medium pepper, bell, any color cut into 1/4 inch strips
  • 2 tsp oil, olive or vegetable oil
  • 1/2 tsp pepper blend, black and red
  • 1/2 tsp lemon-pepper seasoning
  • 1/2 tsp garlic salt
  • 1 whole fish, salmon fillet another medium-firm fish fillet, 3/4 to 1″ thick (1lb)
  • 2 tsp oil, olive or vegetable oil
  • 1/2 tsp pepper blend, black and red
  • 1/2 tsp lemon-pepper seasoning
  • 1/2 tsp garlic salt
  • 1 whole fish, salmon fillet or other medium-firm fish fillet, 3/4 to 1″ thick (1lb)
  • 2 tsp oil, olive
    or vegetable oil
  • 1/2 tsp pepper blend, black and red
  • 1/2 tsp lemon-pepper seasoning
  • 1/2 tsp garlic salt
  • 1 whole fish, salmon fillet or other medium-firm fish fillet, 3/4 to 1″ thick (1lb)

    Instructions

    1.  Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. In small bowl, mix butter, basil and lemon peel; set aside until serving time.
    2.  Toss asparagus spears and bell pepper with 1 tsp of the oil and 1/4 tsp each of the pepper blend, lemon-pepper seasoning salt, and garlic salt. When grill is heated, place vegetables crosswise on the grill. Close grill; cook 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
    3.  Cut salmon into 4 serving pieces. Brush with remaining 1 teaspoon oil; sprinkle with remaining 1/4 tsp each of the seasonings. Place salmon, skin side down, on the grill. Close grill; cook 4 to 5 minutes or until fish flakes easily with a fork.
    4.  Serve salmon and vegetables with butter mixture.
    Recipe courtesy of www.everydayhealth.com.