NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Lemon zest

1 tbsp Fresh lemon juice

10 medium Asparagus spears

0.5 tsp Ghee

PREPARATION

• 1

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

• 2

  Pat the salmon fillet completely dry with a paper towel to ensure a clean, golden sear.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, garlic powder, and dried oregano.

• 4

  Season the salmon fillet with the sea salt and black pepper, then brush the lemon-herb mixture generously over the flesh side.

• 5

  Trim the woody ends off the asparagus spears and toss them with the melted ghee and a small pinch of salt.

• 6

  Place the salmon on the grill, skin-side down, and cook for 4-5 minutes without moving it.

• 7

  Carefully flip the salmon and grill for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 8

  Grill the asparagus spears alongside the salmon during the final 5 minutes of cooking, turning occasionally until tender and slightly charred.

• 9

  Remove from the heat and let the salmon rest for 2 minutes before serving.