NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Place the salmon fillet and asparagus spears on a large plate and brush both sides generously with the herb mixture.

• 3

  Preheat a grill or cast-iron grill pan over medium-high heat until it is lightly smoking.

• 4

  Lay the salmon skin-side down on the hot grill and cook undisturbed for 5 minutes to achieve a crispy exterior.

• 5

  Add the asparagus to the grill and flip the salmon carefully using a flat spatula.

• 6

  Continue cooking for 3 to 4 minutes until the salmon is opaque throughout and the asparagus has beautiful charred marks.

• 7

  Transfer to a plate and let the salmon rest for 2 minutes before serving to lock in the juices.