Ingredients
Preparation
- 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.