NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

1 tbsp 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 cup Asparagus

0.5 cup Cherry tomatoes

1 clove Garlic

PREPARATION

• 1

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

• 2

  Place the salmon fillet in a shallow dish and coat thoroughly with half of the prepared herb marinade.

• 3

  In a separate bowl, toss the asparagus spears and cherry tomatoes with the remaining half of the marinade.

• 4

  Preheat a grill or a cast-iron grill pan over medium-high heat.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

• 6

  While the salmon cooks, place the asparagus and cherry tomatoes on the grill, cooking for 3-5 minutes until the asparagus is tender-crisp and the tomatoes are slightly blistered.

• 7

  Plate the grilled salmon alongside the charred vegetables and garnish with extra fresh herbs if desired.