NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat.

• 2

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

• 3

  Brush the salmon fillet and the trimmed asparagus spears generously with the lemon-herb marinade on all sides.

• 4

  Place the salmon on the grill skin-side down and cook for 4 to 5 minutes, then carefully flip and cook for another 3 to 4 minutes until the fish flakes easily with a fork.

• 5

  Add the asparagus to the grill at the same time as the salmon, cooking for about 3 to 5 minutes while turning occasionally until lightly charred and tender.

• 6

  Fluff the warm cooked quinoa with a fork and place it on a plate.

• 7

  Top the quinoa with the grilled salmon and serve the asparagus on the side, finishing with an extra squeeze of fresh lemon if desired.