NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

2 tsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears in a bowl with 1 teaspoon of olive oil and the minced garlic.

• 3

  Preheat a grill or grill pan over medium-high heat and brush the surface with the remaining teaspoon of olive oil.

• 4

  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 opaque and flaky.

• 5

  Add the asparagus to the grill alongside the salmon and cook for 3-5 minutes, turning occasionally until tender-crisp with light char marks.

• 6

  Remove the salmon and asparagus from the heat and immediately drizzle with fresh lemon juice.

• 7

  Garnish with chopped fresh dill and parsley before serving.