NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 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 to medium-high heat and lightly grease the grates with a bit of oil to prevent sticking.

• 2

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

• 3

  Pat the salmon fillet dry with a paper towel, then brush half of the lemon-herb mixture over the flesh side of the fish.

• 4

  Toss the trimmed asparagus spears with the remaining marinade until they are evenly coated.

• 5

  Place the salmon on the grill skin-side down and cook for about 5 minutes until the skin is crisp and the fish releases easily from the grates.

• 6

  Add the asparagus to the grill and cook for 4 minutes, turning occasionally, until they are tender and slightly charred.

• 7

  Carefully flip the salmon and grill for another 2-3 minutes until it reaches your desired level of doneness, then remove both from the heat and serve immediately.