NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your grill or a cast-iron grill pan over medium-high heat.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill to create the marinade.

• 3

  Pat the salmon fillet dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 4

  Brush the salmon and the trimmed asparagus spears with half of the prepared lemon-herb marinade.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes until the skin is crispy and the fish releases easily from the grates.

• 6

  Add the asparagus to the grill alongside the salmon, turning the spears occasionally for 4-6 minutes until they are charred and crisp-tender.

• 7

  Carefully flip the salmon and cook for another 2-3 minutes until it reaches your desired level of flaky doneness.

• 8

  Remove the salmon and asparagus from the heat, drizzle with the remaining marinade, and serve immediately.