NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

1 tsp Fresh parsley

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 clove Garlic

PREPARATION

• 1

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

• 2

  Mince the garlic clove and finely chop the fresh dill and parsley.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, minced garlic, dill, and parsley to create the marinade.

• 4

  Season the salmon fillet evenly with sea salt and black pepper on both sides.

• 5

  Brush the herb and lemon mixture generously over the top and bottom of the salmon fillet.

• 6

  Place the salmon on the grill and cook for 4-5 minutes per side, or until the fish reaches your desired level of doneness and flakes easily with a fork.

• 7

  While the salmon is grilling, steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender.

• 8

  Serve the grilled salmon immediately over the warm cooked quinoa with the steamed asparagus on the side.