Easy Grilled or Roasted Salmon
Meal Includes:
Perfect for summer, this salmon grilling meal can be oven-baked or grilled to bring bold flavor to your family dinner table.
PROTEIN: Natural Chicken Cutlets (4 ct) or Atlantic Salmon Fillet (20 oz)
SAUCE OR MARINADE: The Fresh Market Grilling Sauce (9.7-14 fl oz) or Briannas Marinade (12 fl oz)
VEGGIE: Easy Grillers Foil Potatoes (4 ct) or Green Asparagus (16 oz)
SIDE: Loaded Baked Potato or Steakhouse Pasta Salad (1 lb)
DESSERT OR FRUIT: The Fresh Market Mini Chocolate Chip Cookies (12 ct) or Carlyle's Choice Tree Ripe Peaches* (4 ct)
Our Favorite Way To Serve It Up
For the best flavor, grill this salmon meal to perfection. Serve with your go-to sides and vegetables, and finish with a sweet treat like cookies or chilled peaches. See below for simple, step-by-step grilling directions.
Next week our Little Big Meal will feature your choice of Gourmet Burgers or Chicken Sandwiches.
Ingredients
- 4 chicken cutlets or 20 oz Atlantic salmon fillet
- ½ c The Fresh Market Grilling Sauce or Briannas Marinade
- Easy Grillers Foil Potatoes or Green Asparagus
- 2 tbsp olive oil*
- Kosher salt and freshly ground black pepper*
- 1 lb Loaded Baked Potato Salad or Steakhouse Pasta Salad
- 12 The Fresh Market Mini Chocolate Chip Cookies or 4 Carlyle’s Choice Tree Ripe Peaches*
Directions
GRILL: Preheat grill to medium heat (350°F). Lightly oil the grates with vegetable oil.*
For the chicken or salmon: Marinate the chicken cutlets or salmon fillet in grilling sauce or marinade; salmon can be marinated up to an hour and chicken can be marinated overnight. Place the protein on the grill grates and grill, 10-12 minutes for chicken and 12-15 minutes for salmon, turning once during cooking.**
If using asparagus: Wash the asparagus well and trim the woody ends off the asparagus. Place on a plate, drizzle with olive oil and season to taste with salt and pepper, and toss well to coat. Place the asparagus on the grill grates and grill, turning occasionally, 5-8 minutes, until charred and tender.
If using peaches: Cut the peaches in half and remove the pits. Brush the cut sides with olive oil, place on grill grates and grill 8-10 minutes, turning over once during cooking.
If using Easy Grillers Foil Potatoes: Place foil-wrapped potatoes directly on the grill grates, cover and grill 45 minutes to 1 hour, rotating potatoes every 15 minutes, until fork-tender. Let cool for 5-10 minutes before serving.
To serve: Divide protein, vegetables and peaches if using onto 4 plates. Serve alongside deli salad of choice.
OVEN: Preheat oven to 425°F.
For the chicken or salmon: Marinate the chicken cutlets or salmon fillet in grilling sauce or marinade; salmon can be marinated up to an hour and chicken can be marinated overnight. Once marinated, arrange the protein in a single layer on a foil-lined sheet pan (skin side down for salmon), place in the oven and cook 15-18 minutes for chicken and 12-16 minutes for salmon.**
If using asparagus: Wash the asparagus well and trim the woody ends off the asparagus. Arrange in a single layer on a foil-lined sheet pan, drizzle with olive oil and season to taste with salt and pepper, and toss well to coat. Place in the oven and roast for 12-15 minutes until tender.
If using peaches: Cut the peaches in half and remove the pits. Brush the cut sides with olive oil, arrange cut side up on a foil lined sheet pan and bake for about 20 minutes until tender.
If using Easy Grillers Foil Potatoes: Place foil-wrapped potatoes directly on the preheated oven racks. Bake for 45 minutes to 1 hour, cover and grill 45 minutes to 1 hour, rotating after 30 minutes, until fork-tender. Let cool for 5-10 minutes before serving.
To serve: Divide protein, vegetables and peaches if using onto 4 plates. Serve alongside deli salad of choice.
*While Supplies Last
*Product not included with Little Big Meal