NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cauliflower rice

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the salmon fillet and trimmed asparagus spears on a tray and brush both sides generously with the prepared lemon-herb mixture.

• 3

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

• 4

  Preheat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.

• 5

  Grill the salmon for 4 to 5 minutes per side until the flesh is opaque and flakes easily with a fork.

• 6

  Grill the asparagus for 3 to 4 minutes, turning occasionally until tender and lightly charred.

• 7

  While the salmon rests, quickly sauté the cauliflower rice in a pan over medium heat for 2 minutes until heated through.

• 8

  Serve the grilled salmon over the cauliflower rice with the charred asparagus on the side.