NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Fresh dill

1 tsp Fresh parsley

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Add the asparagus spears to the grill alongside the salmon, cooking for about 6-8 minutes total.

• 6

  Carefully flip the salmon and grill for another 2-3 minutes until the internal temperature reaches 145°F and the asparagus is tender-crisp with light char marks.

• 7

  Remove from heat and let the salmon rest for 2 minutes before serving with the grilled asparagus.