NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh parsley

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Finely mince the garlic, parsley, and dill, then whisk them together in a small bowl with the lemon juice, olive oil, sea salt, and black pepper.

• 3

  Pat the salmon fillet dry with a paper towel and brush half of the lemon-herb mixture over the flesh side of the fish and the asparagus spears.

• 4

  Place the salmon on the grill skin-side down and cook for 4-5 minutes; flip carefully and cook for an additional 3 minutes until the fish is opaque and flakes easily.

• 5

  Add the asparagus to the grill at the same time as the salmon, cooking for 5-6 minutes while turning occasionally until charred and tender.

• 6

  Place the warm cooked quinoa on a plate, top with the grilled asparagus and salmon, and drizzle the remaining herb marinade over the top before serving.