NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 tsp Olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Lemon zest

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat, ensuring the surface is clean and lightly oiled to prevent sticking.

• 2

  Pat the salmon fillet dry with a paper towel and rub the top with olive oil, then season evenly with sea salt, black pepper, garlic powder, dried oregano, and fresh lemon zest.

• 3

  Place the salmon on the grill skin-side down and cook for 4-5 minutes until the skin is crispy and the fish releases easily from the grates.

• 4

  Flip the salmon carefully and grill for another 3-4 minutes until the center is just opaque and flakes easily with a fork.

• 5

  While the salmon cooks, toss the asparagus spears and cherry tomatoes with lemon juice and a pinch of salt, then grill them for 3-5 minutes until the asparagus is tender-crisp and tomatoes are blistered.

• 6

  Remove everything from the heat and serve immediately, drizzling any remaining lemon juice over the fish for a bright finish.