NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic clove

PREPARATION

• 1

  Preheat your grill or a large cast-iron grill pan to medium-high heat.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, sea salt, black pepper, and minced garlic clove.

• 3

  Pat the salmon fillet dry with a paper towel and brush half of the lemon-herb mixture over the flesh side.

• 4

  Toss the asparagus spears and cherry tomatoes with the remaining half of the herb mixture until evenly coated.

• 5

  Place the salmon on the grill skin-side down and cook for 4 to 5 minutes without moving it to ensure a crispy skin.

• 6

  Add the asparagus and cherry tomatoes to the grill around the salmon, cooking for 3 to 4 minutes while turning the vegetables occasionally.

• 7

  Carefully flip the salmon and grill for an additional 2 minutes, or until the internal temperature reaches 145°F and the vegetables are tender and slightly charred.

• 8

  Remove from the heat and let the salmon rest for 2 minutes before serving alongside the grilled vegetables.