NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Garlic powder

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together 0.25 tablespoons of olive oil, lemon juice, lemon zest, chopped dill, parsley, sea salt, and black pepper.

• 3

  Pat the salmon fillet dry with a paper towel and brush the lemon-herb marinade evenly over the flesh side.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.25 tablespoons of olive oil and garlic powder.

• 5

  Place the salmon on the grill, skin-side down, and cook for approximately 4 to 5 minutes.

• 6

  Carefully flip the salmon and add the asparagus spears to the grill; cook both for an additional 3 to 4 minutes until the salmon is opaque and the asparagus is tender and slightly charred.

• 7

  Remove from heat and serve immediately with an extra squeeze of fresh lemon if desired.