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Herb Crusted Salmon with Roasted Potatoes and Grilled Asparagus

1-2 servings


1 peeled sweet potato, cut into wedges
1 peeled Idaho potato, cut into wedges
10 - 12 whole garlic cloves
3 tablespoons of fresh rosemary leaves
2 ounces of butter, cut into small cubes
3 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste
Non-stick spray

Salmon and Asparagus:
Two-Brothers seasoning
One 8 ounce salmon fillet
4 tablespoons of olive oil
12 stalks of fresh asparagus
Kosher salt and fresh cracked pepper to taste


Lay down a long sheet of aluminum foil (1½ - 2 feet in length) and spray it with notstick spray. Place down the potato wedges along with garlic, rosemary and butter right in the center of the aluminum foil. Drizzle with olive oil, season with salt and pepper and fold up the potatoes and seal it so it is air tight. Place the potato tent on a grill on high heat and cook for 20 to 25 minutes or until caramelized and cooked. 

Season the salmon well with the Two-Brothers seasoning and coat the salmon in 2 tablespoons of olive oil. Place the salmon on the grill on high heat. Once it is cooked through and has achieved caramelizing grill marks then set it aside.

While the potatoes and salmon are almost done cooking, coat the asparagus in 2 tablespoons of olive oil, season with salt and pepper and caramelize on the grill until cooked and still al dente (slightly crunchy).

To Plate:
Lay down the potato wedges with the asparagus on top. Place the salmon fillet on the top of all of the vegetables.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi>