NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

0.5 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground turmeric

1 cup asparagus spears

1 cup zucchini

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  In a small bowl, whisk together the olive oil, juice from the half lemon, minced garlic, chopped dill, chopped parsley, sea salt, black pepper, and ground turmeric.

• 3

  Trim the woody ends off the asparagus and slice the zucchini into thick rounds.

• 4

  Brush the salmon fillet and the vegetables generously with the golden herb marinade.

• 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 degrees Fahrenheit.

• 6

  Place the asparagus and zucchini on the grill alongside the salmon, cooking for 3-5 minutes per side until tender and lightly charred.

• 7

  Serve the salmon immediately with the grilled vegetables and an extra squeeze of fresh lemon if desired.