NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus spears

PREPARATION

• 1

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

• 2

  Place the salmon fillet and trimmed asparagus spears on a large plate or tray and brush both sides generously with the lemon-herb mixture.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil to prevent sticking.

• 4

  Place the salmon skin-side down on the grill and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until the fish flakes easily.

• 5

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until they are tender and slightly charred.

• 6

  Remove from heat and serve the salmon immediately alongside the grilled asparagus with an extra squeeze of fresh lemon if desired.