NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1.5 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together 0.75 tsp of the olive oil, lemon juice, lemon zest, minced garlic, and chopped dill to create the marinade.

• 2

  Brush the salmon fillet with half of the prepared marinade and season with 0.125 tsp each of sea salt and black pepper.

• 3

  Toss the asparagus spears with the remaining 0.75 tsp olive oil and the remaining sea salt and black pepper.

• 4

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

• 5

  Place the salmon on the grill, skin-side down, and cook for 4-5 minutes without moving it to ensure a good sear.

• 6

  Flip the salmon and add the asparagus spears to the grill; cook both for another 3-4 minutes until the salmon is flaky and the asparagus is tender-crisp with light char marks.

• 7

  Serve the grilled salmon and asparagus over a bed of warm cooked quinoa, drizzling any remaining marinade over the top for extra brightness.