NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Asparagus spears

0.5 tsp Ghee

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat.

• 2

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

• 3

  Brush the marinade generously over all sides of the salmon fillet and let it marinate for 5 minutes at room temperature.

• 4

  Trim the woody ends off the asparagus spears and toss them with the melted ghee and a tiny pinch of salt.

• 5

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

• 6

  Add the asparagus spears to the grill alongside the salmon, turning them occasionally as they cook.

• 7

  Carefully flip the salmon and cook for an additional 3 to 4 minutes until the flesh is opaque and flakes easily with a fork.

• 8

  Remove the salmon and charred asparagus from the grill and serve immediately with an extra squeeze of fresh lemon if desired.