Recipe(tried): Grilled Salmon, Grilled Asparagas, Lemon Spaghetti, Romaine Salad with Lemon Chive Vinaigrette

Here is a meal that we enjoyed very much. I wanted to share it.

Grilled Salmon
Serves 4

4 (5- to 6-ounce), center-cut salmon fillets, 1 to 1 1/2 inches thick, with the skin
4 Tbl. butter
4 Tbl. freshly squeezed lemon juice
1/4 tsp. ground thyme
Salt and freshly ground black pepper to taste

Salmon:
1. Heat your grill to high.
2. Melt butter in a small saucepan. Add lemon juice and ground thyme. Brush the fish on both sides with butter mixture and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
3. Remove the fish to a warm platter. Serve immediately.

Grilled Asparagas

1 lb. (or more) asparagas (enough for 4 people)
Melted butter or oil

1. If asparags stalks are thick, peel them with a vegetable peeler. Wash under cool water and pat dry with paper towels. Brush with melted butter or oil. (We used extra virgin olive oil.)

2. Grill over direct medium heat for 6 to 8 minutes. Serve warm or at room temperature.

Lemon Spaghetti
Recipe courtesy Giada De Laurentiis
This was really light and was lovely with the salmon and asparagas.
Yield: 6 servings

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Romaine Hearts with Lemon Chive Vinaigrette
adapted from Rachel Ray

1/2 lemon, juiced
1 tsp. Dijon mustard
Pinch sugar (Personally, I liked it with more. I used 1 tsp. sugar.)
10 blades chives, chopped or snipped
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper (I used 1/4 tsp. salt and 1/4 tsp. pepper)
2 hearts romaine lettuce
1/2 pint grape tomatoes

Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.

Quarter each heart of romaine lettuce lengthwise. Trim core at ends. Cut horizontally into 1-inch strips. Place in salad bowl or on a platter. Halve a few grape tomatoes and place in salad bowl or at platter's edge for garnish. Drizzle salads liberally with vinaigrette and serve. Yum :-)!!!