NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

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 grill pan to medium-high heat.

• 2

  Finely mince the garlic and chop the fresh dill and parsley.

• 3

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

• 4

  Place the salmon fillet and trimmed asparagus spears on a large plate or tray.

• 5

  Brush the lemon-herb marinade over both sides of the salmon and coat the asparagus evenly.

• 6

  Season both the salmon and asparagus with the sea salt and black pepper.

• 7

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until flaky.

• 8

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender-crisp with light char marks.

• 9

  Remove from heat and serve immediately with an extra wedge of lemon if desired.