This is the kind of meal that turns a Saturday evening into something worth remembering. Paprika-kissed salmon off the grill, asparagus with a little char still on it, crispy Parmesan red potatoes with sweet caramelized onions, and Brussels sprouts done the right way — screaming hot cast iron until they get that deep, nutty color. Four components, one great night.
Start these first — they take the longest.
Preheat your grill to medium-high (around 425°F). Halve the red potatoes and toss them in a large bowl with olive oil, kosher salt, coarse black pepper, garlic salt, and a generous handful of freshly grated Parmesan. Add the sliced onions and toss everything together until well coated.
Spread the potatoes cut-side down in a single layer on a perforated grill pan or grill basket lined with foil. Close the lid and roast for 25–30 minutes, flipping once halfway through, until the potatoes are golden and crispy and the onions are caramelized.
Get the cast iron ripping hot — that's the whole game here.
Trim and halve the Brussels sprouts. Place a cast iron skillet directly on the grill (or a burner) over high heat for several minutes until it's smoking hot.
Add a generous pour of olive oil, then add the Brussels cut-side down in a single layer — don't crowd them. Season with garlic salt and black pepper. Let them sit undisturbed for 3–4 minutes until deeply charred on the cut side.
Toss and cook for another 3–4 minutes until just tender with plenty of color. Remove from heat — they should have real char, not just browning.
Trim the woody ends off the asparagus. Toss with olive oil and garlic salt.
Grill over medium-high heat for 4–6 minutes, turning once or twice, until tender-crisp with light char marks. You want al dente — pull them before they go limp.
Last on the grill — salmon goes fast.
Pat the salmon fillets dry and season both sides with kosher salt, coarse black pepper, and a light dusting of paprika for color.
Grill skin-side down over medium-high heat for 4–5 minutes without moving. Flip carefully and cook another 2–3 minutes until the fish flakes easily and is just cooked through. Don't overcook — pull it when there's still a little give in the center.