NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your grill or a cast-iron grill pan over medium-high heat until hot.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, 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 herb and lemon mixture generously over both the salmon fillet and the asparagus spears.

• 5

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

• 6

  Add the asparagus spears to the grill next to the salmon, turning them occasionally.

• 7

  Carefully flip the salmon and grill for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Remove the salmon and asparagus from the heat once the asparagus is tender and shows light char marks.

• 9

  Garnish with freshly chopped parsley and an optional extra squeeze of lemon before serving hot.