NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Mince the garlic clove and finely chop the fresh dill and parsley.

• 3

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

• 4

  Brush half of the prepared lemon-herb mixture over both sides of the salmon fillet and the asparagus spears.

• 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 and cook for 3 to 4 minutes, turning occasionally until tender-crisp with light char marks.

• 7

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

• 8

  Arrange the warm cooked quinoa on a plate, top with the grilled salmon and asparagus, and drizzle the remaining herb mixture over the top before serving.