NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Place the salmon fillet and the trimmed asparagus spears on a large plate or tray.

• 4

  Brush the salmon fillet with half of the lemon-herb mixture and toss the asparagus with the remaining half until well coated.

• 5

  Place the salmon on the hot grill skin-side down and cook for 4 to 5 minutes until the skin is crispy and releases easily from the grates.

• 6

  Add the asparagus to the grill and flip the salmon fillet, cooking both for an additional 3 to 4 minutes until the fish is opaque and the asparagus is tender and slightly charred.

• 7

  Remove from the grill and serve the salmon and asparagus immediately while hot.