NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat until it is hot and ready.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Pat the salmon fillet dry with a paper towel and brush half of the lemon-herb mixture evenly over the top of the fish.

• 4

  Trim the woody ends off the asparagus and toss the spears along with the cherry tomatoes in the remaining herb mixture until well coated.

• 5

  Place the salmon on the grill, skin-side down, and cook undisturbed for 4-5 minutes.

• 6

  Add the asparagus and cherry tomatoes to the grill or a grill basket next to the salmon, turning occasionally.

• 7

  Carefully flip the salmon and grill for another 3-4 minutes until the internal temperature reaches 145°F and the vegetables are tender with slight char marks.

• 8

  Remove everything from the heat, transfer to a plate, and garnish with chopped fresh dill and parsley before serving.