Grilled Salmon with Veggies

 

1/4

cup butter or margarine, softened

2

tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

1

teaspoon grated lemon peel

8

oz fresh asparagus spears

1

medium red or yellow bell pepper, cut into 1/4-inch-wide strips

2

teaspoons olive or vegetable oil

1/2

teaspoon red and black pepper blend

1/2

teaspoon lemon-pepper seasoning

1/2

teaspoon garlic salt

1

lb salmon fillet, 3/4 to 1 inch thick

• 1 Heat closed medium-size contact grill for 5 minutes. In small bowl, mix butter, basil and lemon peel; set aside.
• 2 In large bowl, toss asparagus spears and bell pepper with 1 teaspoon of the oil and 1/4 teaspoon each of the pepper blend, lemon-pepper seasoning and garlic salt. Place vegetables crosswise on grill. Close grill. Grill 4 to 6 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
• 3 Cut salmon into 4 serving-size pieces. Brush salmon with remaining 1 teaspoon oil; sprinkle with remaining 1/4 teaspoon each of the seasonings. Place salmon, skin side down, on grill. Close grill. Grill 4 to 5 minutes or until salmon flakes easily with fork. Serve butter mixture with salmon and vegetables.