NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

8 oz Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your outdoor grill to medium-high heat and preheat your oven to 400°F for the vegetable preparation.

• 2

  Trim the woody ends off the asparagus spears and place them on a parchment-lined baking sheet.

• 3

  Toss the asparagus with 0.5 tbsp of the olive oil and half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 12-15 minutes until the tips are slightly charred and the stalks are tender.

• 5

  In a small mixing bowl, whisk together the remaining olive oil, lemon zest, lemon juice, minced garlic, dried oregano, and the remaining salt and pepper.

• 6

  Pat the salmon fillet dry with a paper towel and brush the lemon-garlic herb mixture generously over all sides of the fish.

• 7

  Place the salmon on the grill skin-side down and cook for 4-5 minutes per side until the internal temperature reaches 145°F and the meat flakes easily.

• 8

  Remove the salmon and asparagus from heat and serve immediately for a fresh and nutrient-dense meal.