NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

• 2

  Mince the garlic and finely chop the fresh dill and parsley.

• 3

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

• 4

  Pat the salmon fillet dry with a paper towel and brush both sides generously with half of the herb mixture.

• 5

  Toss the asparagus spears with the remaining herb mixture until evenly coated.

• 6

  Place the salmon on the grill, skin-side down, and cook for about 4-5 minutes until the skin is crispy.

• 7

  Carefully flip the salmon and add the asparagus to the grill; cook both for another 3-4 minutes until the salmon is flaky and the asparagus is tender-crisp.

• 8

  Remove from the grill and let the salmon rest for 2 minutes before serving.