NUTRITION

SERVINGS

INGREDIENTS

6 oz wild salmon fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, sea salt, and black pepper.

• 2

  Place the salmon fillet in a shallow dish and pour half of the herb marinade over it, ensuring it is well coated.

• 3

  Toss the asparagus spears with the remaining marinade in a separate bowl.

• 4

  Preheat a grill or grill pan to medium-high heat and lightly oil the grates.

• 5

  Grill the salmon for 4-5 minutes per side until it flakes easily with a fork and reaches an internal temperature of 145°F.

• 6

  Grill the asparagus for 3-5 minutes, turning occasionally, until tender-crisp with light char marks.

• 7

  Serve the grilled salmon and asparagus over a bed of warm, fluffy quinoa.