There barely is anything better in the summer than this recipe of Norwegian salmon with asparagus. The salmon fillet is grilled whole and seasoned with tarragon.
Finely chop tarragon, mix with butter and shape into a stick in a piece of plastic wrap.
Place the tarragon butter in the refrigerator to cool.
Fold a piece of grill foil double, brush with oil and place the salmon fillet on the foil.
Sprinkle with salt and pepper, and drizzle with lemon juice.
Cut the tarragon butter in slices and place over the salmon.
Close the foil around the salmon and place on the grill until done, approx. 15 minutes.
Peel asparagus, toss in oil, salt and pepper, and place on the grill when the salmon is almost done.
Grill the asparagus for 1 minute and sprinkle with grated parmesan and lemon zest.
Serve the salmon with asparagus and rice.