NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked quinoa

1 cup asparagus

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp fresh dill

1 tsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, finely chopped dill, and chopped parsley to create the herb rub.

• 3

  Pat the salmon fillet dry with a paper towel and season both the salmon and the asparagus spears with sea salt and black pepper.

• 4

  Brush the prepared herb mixture generously over the top of the salmon fillet and toss the asparagus in the remaining rub.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes per side until the fish is flaky and reaches your desired level of doneness.

• 6

  Grill the asparagus alongside the salmon for 3-5 minutes, turning occasionally until they are tender and show light char marks.

• 7

  Serve the hot grilled salmon and asparagus over a bed of warm, fluffy cooked quinoa for a complete, clean-eating meal.