6 oz raw salmon (should yield one 5-oz cooked serving)
1-½ cups (18 medium 5-¼” to 7” spears) asparagus (1-¼ lb)
¼ cup fresh parsley, chopped
2 Tbsp Newman’s Own® Lighten Up Sun Dried Tomato Dressing
½ Tbsp (1 piece) sun-dried tomatoes packed in oil, chopped
Dash of salt and/or pepper (optional)
Direction
Preheat grill to medium heat. Mix dressing, parsley, and tomatoes; set aside. Place salmon on grill. Cover and grill 10 minutes. While salmon is cooking, place asparagus on grill. After 10 minutes of grilling salmon, brush with dressing mixture, brush any additional mixture onto asparagus. Continue grilling 10 more minutes or until salmon flakes easily with fork.
