NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tbsp fresh parsley

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your grill or a cast-iron grill pan over medium-high heat and lightly coat with a small amount of oil to prevent sticking.

• 2

  In a small mixing bowl, whisk together the lemon juice, lemon zest, finely chopped parsley, garlic powder, sea salt, and black pepper to create the herb rub.

• 3

  Brush the salmon fillet and the asparagus spears evenly with the extra virgin olive oil.

• 4

  Rub half of the lemon-herb mixture onto the flesh side of the salmon fillet, pressing gently so it adheres.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the center is just opaque and flaky.

• 6

  Add the asparagus to the grill alongside the salmon during the last 5-6 minutes of cooking, turning occasionally until they are tender and show light char marks.

• 7

  Remove from heat and drizzle the remaining lemon-herb mixture over the salmon and asparagus before serving immediately.