NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 wedge Lemon

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, combine the lemon zest, half the sea salt, and half the black pepper.

• 4

  Rub the salmon with half of the olive oil and then press the lemon-herb seasoning onto the flesh side.

• 5

  Toss the asparagus spears with the remaining olive oil, sea salt, and black pepper.

• 6

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

• 7

  Flip the salmon and add the asparagus to the grill, cooking both for an additional 4 minutes until the salmon is opaque and the asparagus is tender.

• 8

  Transfer the salmon and asparagus to a plate and garnish with fresh parsley and dill.

• 9

  Serve the grilled salmon over the warm cooked quinoa with a fresh lemon wedge on the side.