Seared Salmon with Grilled Asparagus & Lemon Vinaigrette | Seafood | Weber recipes

Ingredients

• 4 tbsp extra-virgin olive oil
• 1 tsp finely grated lemon zest
• Juice of half a lemon
• 5g finely chopped dill
• 1 tsp sea salt
• 1 tsp Dijon mustard
• ½ tsp ground black pepper
• 28 thick asparagus spears (about 680g)
• Extra-virgin olive oil
• Sea salt and ground black pepper
• Finely grated lemon zest
• 4 salmon fillets (skin-on, about 150-180g each)
• 1 tbsp extra-virgin olive oil
• ½ tsp smoked paprika (optional)