NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your outdoor grill or indoor grill pan to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, chopped dill, chopped parsley, garlic powder, sea salt, and black pepper until well combined.

• 3

  Brush the prepared lemon-herb marinade generously over the salmon fillet and the trimmed asparagus spears, coating all sides evenly.

• 4

  Place the salmon on the hot grill skin-side down and cook undisturbed for 4 to 5 minutes to develop a crisp skin and deep flavor.

• 5

  Arrange the asparagus spears on the grill grates next to the salmon, turning them occasionally to ensure even charring and tenderness.

• 6

  Carefully flip the salmon fillet and continue grilling for another 3 to 4 minutes until the fish is opaque and the asparagus is snap-tender.

• 7

  Transfer the salmon and asparagus to a plate and allow the fish to rest for 2 minutes before serving to lock in the juices.