NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped dill, sea salt, and black pepper to create the marinade.

• 3

  Place the salmon fillet and trimmed asparagus spears on a tray and brush half of the lemon-herb marinade over both, ensuring they are evenly coated.

• 4

  Place the salmon on the grill skin-side down and cook for about 4-5 minutes. Carefully flip and grill for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 5

  Add the asparagus to the grill alongside the salmon and cook for 3-5 minutes, turning occasionally, until they are tender and have light char marks.

• 6

  Warm the pre-cooked quinoa in a small saucepan or microwave.

• 7

  Plate the grilled salmon and asparagus over the bed of quinoa and drizzle with the remaining fresh marinade before serving.