NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, and minced garlic.

• 3

  Finely chop the fresh dill and parsley, then stir them into the lemon-oil mixture.

• 4

  Place the salmon fillet and the trimmed asparagus spears on a clean tray.

• 5

  Brush the herb marinade generously over both sides of the salmon and all over the asparagus spears.

• 6

  Season the salmon and asparagus evenly with sea salt and black pepper.

• 7

  Place the salmon on the hot grill, skin-side down first, and cook for approximately 4 to 5 minutes.

• 8

  Add the asparagus spears to the grill alongside the salmon, cooking them for about 5 to 6 minutes total.

• 9

  Carefully flip the salmon and grill for an additional 3 to 4 minutes until the internal temperature reaches 145°F and the fish flakes easily.

• 10

  Rotate the asparagus occasionally until they are tender-crisp with light char marks, then remove everything from the grill and serve immediately.