NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp 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 and lightly oil the grates to prevent sticking.

• 2

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

• 3

  Pat the salmon fillet dry with a paper towel and trim the tough, woody ends off the asparagus spears.

• 4

  Brush the prepared lemon-herb marinade over both sides of the salmon and the asparagus spears, then season everything with sea salt and black pepper.

• 5

  Place the salmon on the grill skin-side down and cook for 4 to 5 minutes; carefully flip and cook for another 3 minutes until the center is succulent and flakes easily.

• 6

  Add the asparagus to the grill during the final 5 minutes of cooking, turning occasionally until they are crisp-tender and show light char marks.

• 7

  Remove from the heat and serve the salmon immediately alongside the grilled asparagus.