NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh dill

1 tbsp fresh parsley

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, finely chopped dill, and chopped parsley.

• 2

  Place the salmon fillet on a plate and brush half of the herb marinade over the top, letting it marinate at room temperature for 10 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil to prevent sticking.

• 4

  Toss the asparagus spears with a tiny drizzle of oil and a pinch of the sea salt and black pepper.

• 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 flesh is flaky and opaque.

• 6

  While the salmon cooks, place the asparagus on the grill and cook for 3-5 minutes, turning occasionally until tender and lightly charred.

• 7

  Remove from heat and drizzle the remaining fresh herb marinade over the salmon before serving alongside the asparagus.