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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Snap off and discard woody bases from asparagus spears. Brush asparagus and both sides of fillets lightly with the oil. Sprinkle asparagus and salmon with salt and pepper.
Place salmon on the greased rack of an uncovered charcoal grill directly over medium coals. Place asparagus on the grill rack next to the salmon. Grill for 8 to 12 minutes or until asparagus is tender and fish flakes easily when tested with a fork, turning fish once halfway through grilling, and turning asparagus occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and asparagus on grill rack over heat. Cover and grill as above.)
Meanwhile, in a small bowl, stir together celery, mayonnaise, green onions, lemon juice and tarragon.
To serve, arrange asparagus on four dinner plates. Top each with a salmon fillet. Spoon garden mayonnaise on top of salmon. If desired, serve with lemon wedges.