NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tsp Avocado oil

1 tbsp Fresh lemon juice

1 tbsp Fresh dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your outdoor grill or a cast-iron grill pan over medium-high heat until it is lightly smoking.

• 2

  In a small glass bowl, whisk together the avocado oil, fresh lemon juice, finely chopped dill, and garlic powder until emulsified.

• 3

  Pat the salmon dry with a paper towel and season both the fish and the vegetables generously with sea salt and black pepper.

• 4

  Lightly brush the salmon and the asparagus spears with half of the prepared lemon-herb mixture.

• 5

  Place the salmon onto the hot grill grate skin-side down and sear for approximately 4 to 5 minutes without moving it to ensure a crisp skin.

• 6

  Arrange the asparagus spears and cherry tomatoes on the grill next to the salmon, using a grill basket for the tomatoes if necessary.

• 7

  Carefully flip the salmon using a wide spatula and continue grilling for another 3 to 4 minutes until the flesh is opaque and flakes easily.

• 8

  Transfer the salmon and charred vegetables to a plate and drizzle with the remaining lemon-herb glaze for a burst of fresh flavor.