NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

10 spears asparagus

0.5 tbsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp fresh dill

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Finely mince the fresh parsley, dill, and garlic clove.

• 3

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

• 4

  Place the salmon fillet and asparagus spears on a large tray and brush all sides generously with the lemon-herb mixture.

• 5

  Place the salmon on the grill skin-side down and cook for 5 minutes until the skin is crispy and releases easily from the grates.

• 6

  Add the asparagus spears to the grill and flip the salmon, cooking for an additional 3 to 4 minutes until the fish flakes easily with a fork and the asparagus is tender and charred.

• 7

  Remove from the grill and serve immediately, garnishing with extra fresh herbs if desired.