NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh dill

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 cup Sliced zucchini

PREPARATION

• 1

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly coat with a small amount of oil if needed.

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, fresh dill, garlic powder, sea salt, and black pepper.

• 3

  Brush half of the lemon-herb mixture over the salmon fillet and the remaining half over the asparagus spears and sliced zucchini.

• 4

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until flaky.

• 5

  Grill the asparagus and zucchini alongside the salmon for 5-6 minutes, turning occasionally until tender and lightly charred.

• 6

  Plate the grilled salmon with the vegetables and garnish with an extra squeeze of fresh lemon if desired.