Sockeye Salmon with Thyme Butter and Asparagus

Directions

1. 1

   Trim the coarse ends from the asparagus.

2. 2

   Preheat a Blackstone griddle to high heat. Place a skillet with butter on one side of the griddle.

3. 3

   Drizzle and spread oil on the other side of the griddle. Lay down the asparagus, drizzle with oil, and season with lemon pepper. Cook, turning occasionally, until tender.

4. 4

   Mix fresh thyme with the melted butter and reduce the heat near the skillet.

5. 5

   Cut the salmon into 4 pieces. Rub oil on both sides and place skin-side-down on the griddle. Season the top with lemon pepper.

6. 6

   After about 3 minutes, flip the salmon. Remove the skin with a fork and season this side with lemon pepper.

7. 7

   Continue cooking the asparagus until done, then remove from the griddle. Cook lemon slices on the griddle for a few minutes.

8. 8

   Remove salmon when the internal temperature reaches around 145°F and it flakes easily. Squeeze half a lemon over the salmon.

9. 9

   Pour the butter and thyme mixture over the salmon fillets. Top with cooked lemon slices.

10. 10

    Serve and enjoy!