NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Fresh lemon juice

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 bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and chopped dill to create the marinade.

• 3

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 4

  Brush the salmon fillet and the trimmed asparagus spears generously with the lemon-herb mixture.

• 5

  Place the salmon on the 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 spears to the grill next to the salmon, turning them occasionally to ensure even cooking.

• 7

  Carefully flip the salmon and grill for another 3 to 4 minutes until the center is just opaque and the asparagus is tender with light char marks.

• 8

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