NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat to ensure a perfect sear.

• 2

  Pat the salmon fillet dry with paper towels and trim the tough, woody ends from the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Brush half of the lemon-herb mixture onto the salmon fillet and toss the asparagus in the remaining half until evenly coated.

• 5

  Place the salmon on the grill skin-side down and cook for 4 to 5 minutes without moving it to develop a crust.

• 6

  Add the asparagus to the grill and flip the salmon; cook for an additional 3 to 4 minutes until the salmon is opaque and the asparagus is tender.

• 7

  Remove from heat and garnish with fresh parsley before serving.