NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 3

  Brush half of the marinade over the salmon fillet, ensuring it is evenly coated.

• 4

  Toss the asparagus spears and cherry tomatoes with the remaining marinade in a separate bowl.

• 5

  Place the salmon on the grill, skin-side down, and cook for approximately 4-5 minutes.

• 6

  Add the asparagus and cherry tomatoes to the grill, using a grill basket if necessary, and cook for 5-6 minutes until the asparagus is tender-crisp and tomatoes are blistered.

• 7

  Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit and the flesh flakes easily with a fork.

• 8

  Plate the salmon alongside the grilled vegetables and serve immediately.