NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

1 tsp olive oil

1 tbsp lemon juice

0.5 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 a heavy grill pan over medium-high heat.

• 2

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

• 3

  Brush half of the herb marinade over the salmon fillet and season with half of the sea salt and black pepper.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining herb marinade and the rest of the salt and pepper.

• 5

  Place the salmon on the grill, skin-side down, and cook for approximately 4 to 5 minutes without moving it to ensure a good sear.

• 6

  Arrange the asparagus spears on the grill next to the salmon, turning them occasionally to get even char marks.

• 7

  Carefully flip the salmon and grill for an additional 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit and the fish flakes easily with a fork.

• 8

  Remove the salmon and asparagus from the heat and serve immediately while hot and vibrant.