1 Cedar Plank
3 cups Asparagus (woody ends snapped off)
1 tbsp. Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
2 tbsps. Maple Syrup
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp Paprika
1/2 tsp Sea Salt
1/4 tsp Black Pepper
10 ozs Salmon Fillet
1 Lemon (sliced into rounds)
Ensure your cedar plank has been soaked for at least 4 hours.
Toss asparagus in olive oil, salt and pepper to taste and set aside. In a bowl, mix together maple syrup, garlic powder, onion powder, paprika, salt and pepper. Place salmon fillets in the bowl and coat evenly with the marinade.
Preheat grill on high heat. Grill asparagus for 2 to 3 minutes until tender. Set aside. Reduce to medium heat and place-soaked plank on grill for about 3 minutes or until it begins to crackle and smoke.
Flip the plank over and place salmon fillets on top, then layer the lemon slices on top of the salmon. Place the ends of the lemon on the plank as well, cut side down. Reduce heat to low, close lid and cook until salmon flakes easily, about 15 to 20 minutes. Baste with leftover marinade at halfway mark.
Divide asparagus onto plates. Squeeze lemon over salmon, serve and enjoy!