NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Brush the salmon fillet generously with the lemon-herb marinade and let it rest for 5 minutes at room temperature.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining 1 teaspoon of olive oil and a tiny pinch of salt.

• 5

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

• 6

  Add the asparagus to the grill alongside the salmon and cook, turning the spears occasionally, for about 5 minutes.

• 7

  Carefully flip the salmon and grill for an additional 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.

• 8

  Remove the salmon and charred asparagus from the heat and serve immediately while hot.