Jul 17 2026
Restaurants›Irregardless›Salmon (gf) Recipe

Salmon (gf) Recipe

Inspired by Irregardless
Time45m
Serves4

Grilled skin on Atlantic salmon, grilled asparagus, sundried tomato cream sauce, herb salad, basil oil

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salmon & Asparagus

Sundried Tomato Cream Sauce

Herb Salad

Basil Oil

Method

Preparation

  1. 1

    Prepare the Basil Oil

    Blend the fresh basil leaves with olive oil in a blender until smooth. Season with salt to taste and set aside.

  2. 2

    Make the Sundried Tomato Cream Sauce

    In a saucepan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the sundried tomatoes and cook for a minute. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Add chopped basil and salt to taste. Keep warm.

  3. 3

    Prepare the Herb Salad

    In a bowl, combine mixed fresh herbs, lemon juice, olive oil, salt, and pepper to taste. Toss to combine.

Grilling

  1. 4

    Grill the Asparagus

    Preheat the grill to medium-high heat. Toss asparagus with a tablespoon of olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until tender and charred.

  2. 5

    Grill the Salmon

    Season salmon fillets with olive oil, salt, and pepper. Place skin-side down on the grill. Cook for 6-8 minutes on each side or until the salmon is cooked through and the skin is crispy.

Assembly

  1. 6

    Plate the Dish

    On a plate, place the grilled salmon fillet. Spoon the sundried tomato cream sauce over the top. Arrange grilled asparagus on the side and add a serving of herb salad. Drizzle basil oil around the plate for garnish.

More from Irregardless