NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Lightly brush the salmon fillet and the trimmed asparagus spears with the extra virgin olive oil.

• 3

  Evenly coat the flesh side of the salmon fillet with the prepared lemon-herb mixture, pressing it gently into the fish.

• 4

  Preheat your grill or a cast-iron grill pan over medium-high heat until it is hot and lightly smoking.

• 5

  Place the salmon on the grill, skin-side down, and cook undisturbed for 4-5 minutes until the skin is crispy and releases easily from the grates.

• 6

  Arrange the asparagus spears on the grill next to the salmon, turning them occasionally with tongs to achieve even charring.

• 7

  Carefully flip the salmon and cook for an additional 3 minutes, or until the internal temperature reaches 145°F and the asparagus is tender-crisp.

• 8

  Transfer the salmon and asparagus to a plate and let the fish rest for 2 minutes before serving to ensure maximum juiciness.