NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 tsp ghee

PREPARATION

• 1

  Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.

• 2

  Pat the salmon fillets dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Brush half of the lemon-herb mixture over the top of the salmon fillets.

• 5

  Toss the trimmed asparagus spears with ghee and a pinch of salt until evenly coated.

• 6

  Place the salmon on the grill and cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

• 7

  Add the asparagus to the grill during the last 4 minutes of cooking, turning occasionally until tender and lightly charred.

• 8

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