NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 cup zucchini

PREPARATION

• 1

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

• 2

  Mince the garlic clove and finely chop the fresh dill and parsley.

• 3

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

• 4

  Brush half of the herb marinade over the salmon fillet and season with the sea salt and black pepper.

• 5

  Trim the woody ends off the asparagus and slice the zucchini into thick rounds, then toss them in the remaining marinade.

• 6

  Place the salmon on the grill skin-side down and cook for 5 minutes until the skin is crispy and the fish begins to turn opaque.

• 7

  Carefully flip the salmon and add the asparagus and zucchini to the grill, cooking for another 4 minutes until the salmon is flaky and the vegetables have beautiful char marks.

• 8

  Remove from the heat and serve immediately while the salmon is hot and the vegetables are tender-crisp.