NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel to ensure a perfect sear on the grill.

• 2

  In a small bowl, combine the minced garlic, dried oregano, sea salt, and black pepper to create the herb rub.

• 3

  Rub the spice mixture evenly over the flesh side of the salmon fillet.

• 4

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly brush with half of the olive oil.

• 5

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

• 6

  Toss the asparagus spears with the remaining olive oil and a small pinch of salt.

• 7

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

• 8

  Plate the grilled salmon and asparagus over the warm cooked quinoa.

• 9

  Finish the dish with a bright squeeze of fresh lemon juice over the fish and vegetables before serving.