NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, fresh dill, dried oregano, sea salt, and black pepper.

• 3

  Brush half of the prepared herb marinade generously over the salmon fillet and use the remaining half to coat the asparagus spears.

• 4

  Place the salmon onto the hot grill skin-side down and cook undisturbed for 4 to 5 minutes.

• 5

  Arrange the asparagus spears on the grill next to the salmon during the last few minutes of cooking.

• 6

  Carefully flip the salmon and grill for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 7

  Continue grilling the asparagus, turning occasionally, until they are tender and show light char marks.

• 8

  Remove both the salmon and asparagus from the grill and serve immediately while hot.