15-Minute Grilled Salmon & Asparagus with Cilantro-Lime Sauce

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There are so many great things about salmon. First, it’s one of the most nutrient-dense foods on the planet! One 3 oz serving of salmon contains 17 g protein, just under 2,000mg omega-3 fatty acids, and 45% of your RDA for vitamin B12. It is also rich in several minerals including potassium, selenium, magnesium, phosphorus, and zinc.

On an anti-inflammatory diet like the AIP, you should aim to eat seafood (including salmon) about three times per week. (Want to know more about seafood on the AIP and whether you need to prioritize wild-caught vs. farmed or if there are any concerns about mercury and more? Check out this informative post.)

Second on the list of the many great things about salmon is how quickly it cooks! This whole recipe only takes about 15 minutes from start to finish, so it is a fantastic weeknight recipe.

TIP: If you can’t find additive-free coconut yogurt (most of them contain nasty gums and emulsifiers), you can make it yourself with one of these easy DIY Coconut Yogurt recipes – Countertop Coconut Yogurt or Instant Pot Coconut Yogurt. If you’re sensitive to coconut, you could try this recipe for Tigernut Yogurt from Eat Beautiful.

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15-Minute Grilled Salmon & Asparagus with Cilantro-Lime Sauce

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 5 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥ This summery grilled salmon and asparagus recipe is so simple, but the zesty cilantro-lime sauce will make you feel like a culinary artist!


Cilantro-Lime Sauce:

  • 1/2 cup - lightly packed cilantro leaves and tender stems
  • 3/4 cup - additive-free coconut milk yogurt (Try one of the homemade AIP coconut yogurt recipes linked above)
  • 1 Tbsp - fresh-squeezed lime juice (about 1/4 of a lime)
  • 1/4 tsp - honey
  • 1/4 tsp - sea salt

For the Salmon and Asparagus:

  • 4 - salmon filets (3-4oz each)
  • 2 lbs asparagus spears
  • drizzle of avocado oil
  • pinch of sea salt


  1. Preheat your grill to medium heat (about 350-400ºF)
  2. Throw all the ingredients for the Cilantro-Lime Sauce into a blender and blend until smooth. Set aside
  3. Wash and trim the asparagus.
  4. Blot the salmon dry with a paper towel.
  5. Brush both sides of the salmon and the asparagus with a little avocado oil and sprinkle with sea salt. Transfer to the preheated grill and close the lid.
  6. Cook the salmon about 3-4 minutes per side, or until it lightens in color and becomes more opaque. It is done when it flakes easily with a fork or a meat thermometer reads about 130ºF when inserted into the thickest part of the filet
  7. Flip the asparagus at the same time as you flip the salmon. The asparagus will take about 6-10 minutes to cook, depending on how thick the asparagus spears are
  8. Remove salmon and asparagus from the grill and let rest 1-2 minutes
  9. Serve grilled salmon and asparagus with a drizzle of the Cilantro-Lime Sauce.


Leftovers can be saved in an airtight container in the fridge for up to 3 days. Enjoy your leftovers cold with an extra drizzle of Cilantro-Lime Sauce. It’s super tasty and refreshing on a hot summer day!

Leftover Cilantro-Lime Sauce can be stored in an airtight container in the fridge for 3-5 days. Use the extra sauce on grilled chicken, shrimp, vegetables, or as a salad dressing.

Click here for more ideas where to use your 2-Minute Cilantro-Lime Coconut Yogurt Sauce.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.