A Himilayan Salt Block is my new favorite Summer Thyme Saver for making dinner! We bought ours for about $35 at Crate and Barrel and we’ve already gotten a ton of use out of it. It adds so much flavor to food that you basically heat it up, throw your food on it, and it does the work for you. It’s super easy to use, and if you get a big enough one you can cook your entire meal right on it. I served this with brown rice.
Total Thyme: 55 minute (5 hands on)
Salmon: 2 filets (as big as you want)
Asparagus: 1 bunch
Olive Oil: ¼ cup
Set your grill to medium high heat and place the salt block on top. Let it sit for about 40 minutes. While the salt block is heating up…
Toss the asparagus in a big bowl with the olive oil and pepper. If you have some garlic you can add that too.
Put the salmon in a container or dish and cover in olive oil. Let this sit until the grill is heated.
Once salt block has been heating for 40 minutes, set the salmon on top and arrange the asparagus next to it.
Let both cook and remove from the salt block when they’re done. That’s IT!