NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh dill

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together 1 teaspoon of olive oil, lemon juice, lemon zest, minced garlic, chopped dill, and chopped parsley.

• 3

  Season the salmon fillet with half of the sea salt and black pepper, then brush the herb marinade generously over the flesh side.

• 4

  Toss the asparagus spears with the remaining 0.5 teaspoon of olive oil and the rest of the salt and pepper.

• 5

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

• 6

  Add the asparagus to the grill alongside the salmon and cook for 3 to 4 minutes, turning occasionally until tender-crisp with light char marks.

• 7

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Remove from heat and serve the salmon immediately with the grilled asparagus on the side.