NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 tsp Extra virgin olive oil

1 cup Asparagus spears

0.5 whole Lemon

1 tbsp Fresh dill

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

• 2

  In a small bowl, whisk together 1 teaspoon of olive oil, minced garlic, chopped dill, chopped parsley, and the zest of half a lemon.

• 3

  Pat the salmon fillet dry with a paper towel and rub the herb mixture evenly over the flesh side of the fish.

• 4

  Toss the asparagus spears with the remaining 0.5 teaspoon of olive oil, sea salt, and black pepper.

• 5

  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 it flakes easily.

• 6

  Add the asparagus to the grill during the last 5 minutes of salmon cooking, turning occasionally until tender and slightly charred.

• 7

  Remove from the grill and serve immediately with a fresh squeeze of lemon juice over the top.