NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh dill

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat to ensure a good sear.

• 2

  Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 3

  In a small ramekin, whisk together the olive oil, lemon juice, chopped dill, and chopped parsley to create a bright herb marinade.

• 4

  Brush half of the herb mixture over the salmon fillet and toss the remaining half with the trimmed asparagus spears.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes without moving it to develop a golden crust.

• 6

  Add the asparagus to the grill alongside the salmon, turning occasionally.

• 7

  Carefully flip the salmon and grill for another 3-4 minutes until the fish flakes easily with a fork and the asparagus is tender-crisp with light char marks.

• 8

  Remove from heat and let the salmon rest for 2 minutes before serving to lock in the juices.