NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp dijon mustard

PREPARATION

• 1

  Preheat your grill or a cast-iron grill pan over medium-high heat until it is hot and ready for searing.

• 2

  Pat the salmon fillet dry with a paper towel and rub it evenly with the smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Trim the woody ends off the asparagus spears and toss them with half of the extra virgin olive oil.

• 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 minutes until the fish flakes easily with a fork.

• 5

  Add the asparagus to the grill alongside the salmon during the last 4 minutes of cooking, turning occasionally until tender-crisp with light char marks.

• 6

  In a small bowl, whisk together the remaining olive oil, fresh lemon juice, and Dijon mustard until the dressing is fully emulsified.

• 7

  Arrange the grilled asparagus on a plate, top with the smoky salmon fillet, and drizzle the zesty lemon dressing over the entire dish before serving.