NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh dill

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, sea salt, black pepper, chopped parsley, and chopped dill to create the marinade.

• 2

  Place the salmon fillet in a shallow dish and coat with half of the prepared marinade, letting it sit for 10 minutes.

• 3

  Toss the asparagus spears in a separate bowl with the remaining marinade until evenly coated.

• 4

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

• 5

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

• 6

  Carefully flip the salmon and add the asparagus spears to the grill; cook both for an additional 4 to 5 minutes until the salmon is opaque and the asparagus is tender with light char marks.

• 7

  Transfer the salmon and asparagus to a plate and serve immediately with a fresh lemon wedge.