Grilled Salmon Fillets, Asparagus and Onions Recipe

Ingredients

• ½ teaspoon paprika
• 6 salmon fillets (6 to 8 ounces each)
• 0.33 cup bottled honey-Dijon marinade or barbecue sauce
• 1 bunch (about 1 pound) fresh asparagus spears, ends trimmed
• 1 large red or sweet onion, cut into ¼-inch slices
• 1 tablespoon olive oil
• Salt and black pepper

1. Prepare grill for direct grilling. Sprinkle paprika over salmon fillets. Brush marinade over salmon; let stand at room temperature 15 minutes.
2. Brush asparagus and onion slices with olive oil; season to taste with salt and pepper.
3. Place salmon, skin side down, in center of grill grid. Place asparagus and onion slices around salmon. Grill, covered, 5 minutes. Turn salmon and vegetables. Grill 5 to 6 minutes more or until salmon flakes when tested with fork and vegetables are crisp-tender. Separate onion slices into rings; serve over asparagus.