Blackstone Garlic Lemon Salmon Dinner
Juicy, garlicky lemon salmon seared on the Blackstone and served with steamed broccoli with garlic and baked sweet potato halves. Fast, balanced, and weeknight-friendly.
Ingredients
Main: Garlic Lemon Salmon
- 4 skinless salmon portions (5–6 oz each)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp lemon zest
- Kosher salt & cracked black pepper, to taste
- Optional: chopped fresh dill or parsley, for garnish
Side 1: Steamed Broccoli with Garlic
- 1 lb broccoli florets
- 2 cloves garlic, finely minced
- 1 tsp olive oil (or a light drizzle)
- Kosher salt & pepper, to taste
Side 2: Baked Sweet Potato Halves
- 2 medium sweet potatoes, halved lengthwise
- 1 tsp olive oil (optional, for brushing)
- Pinch of kosher salt, pepper, and paprika
Instructions
- Bake the sweet potatoes: Heat oven to 425°F. Rub cut sides with a little olive oil; season with salt, pepper, and paprika. Place cut-side down on a lined sheet and bake 30–35 minutes until tender.
- Steam the broccoli: Steam florets until crisp-tender, about 4–5 minutes. Toss with minced garlic, a tiny drizzle of olive oil, salt, and pepper. (Garlic will mellow from the residual heat.)
- Preheat the Blackstone: Medium heat; lightly oil the surface.
- Season salmon: Pat dry. Season with salt, pepper, and lemon zest.
- Sear: Add 1 tbsp olive oil to the griddle and cook salmon 3–4 minutes per side until golden and internal temp reaches 125–130°F.
- Garlic-lemon finish: In a small pan or on a griddle corner, melt butter with remaining 1 tbsp olive oil, minced garlic, and lemon juice. Spoon over salmon during the last minute.
- Serve: Rest salmon 2–3 minutes. Plate with broccoli and a baked sweet potato half; garnish with dill or parsley.
Macros (per serving, 4 servings)
- Calories: ~620
- Protein: ~40 g
- Carbs: ~35 g
- Fat: ~35 g
- Fiber: ~7 g
Notes: Macros include 6 oz salmon per person, garlic-lemon butter, one baked sweet potato half, and steamed broccoli with a light drizzle of oil. Actual values vary by salmon cut and potato size.