NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 medium Zucchini

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, sea salt, and black pepper.

• 2

  Place the salmon fillet in a shallow dish and pour half of the marinade over it, ensuring the fish is well-coated.

• 3

  Trim the woody ends off the asparagus and slice the zucchini into long spears, then toss them with the remaining marinade in a separate bowl.

• 4

  Preheat a grill or grill pan over medium-high heat and lightly grease the surface to prevent sticking.

• 5

  Grill the salmon for 4 to 5 minutes per side until it reaches your desired doneness and flakes easily with a fork.

• 6

  Place the asparagus and zucchini on the grill alongside the salmon, cooking for 3 to 4 minutes per side until tender and lightly charred.

• 7

  Plate the grilled salmon with the vegetables and garnish with additional fresh dill for a bright finish.