NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh dill

1 tsp Fresh parsley

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 bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped dill, chopped parsley, sea salt, and black pepper.

• 3

  Pat the salmon fillet dry with a paper towel and trim the woody ends off the asparagus spears.

• 4

  Brush the salmon and asparagus generously with the lemon-herb marinade on all sides.

• 5

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

• 6

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until charred and tender.

• 7

  Remove from heat and serve immediately with an extra squeeze of fresh lemon if desired.