NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1.5 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

  Preheat your grill or a heavy-bottomed grill pan over medium-high heat until hot.

• 2

  In a small mixing bowl, whisk together 1 tsp of the olive oil, lemon juice, minced garlic, and finely chopped dill to create the marinade.

• 3

  Pat the salmon fillet dry with a paper towel, then brush with half of the prepared lemon-herb mixture and season with salt and pepper.

• 4

  Trim the woody ends of the asparagus and toss the spears with the remaining 0.5 tsp of olive oil and a pinch of salt and pepper.

• 5

  Place the salmon onto the grill skin-side down and cook for 4 to 5 minutes without moving it to ensure a crispy skin.

• 6

  Add the asparagus to the grill and flip the salmon, cooking both for an additional 3 to 4 minutes until the salmon is opaque and the asparagus is charred.

• 7

  Fluff the warm quinoa with a fork and plate it alongside the grilled asparagus.

• 8

  Top with the salmon fillet and drizzle the remaining lemon-herb marinade over the entire plate before serving.