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 Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your grill or grill pan over medium-high heat.

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped dill, and chopped parsley to create the marinade.

• 3

  Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

• 4

  Trim the woody ends off the asparagus and toss the spears with one teaspoon of the prepared marinade to coat lightly.

• 5

  Brush the remaining marinade generously over the top and sides of the salmon fillet.

• 6

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

• 7

  Add the asparagus spears to the grill alongside the salmon, turning occasionally.

• 8

  Carefully flip the salmon and grill for an additional 3 to 4 minutes until the fish flakes easily with a fork and the asparagus is tender-crisp with light char marks.

• 9

  Remove from the heat and let the salmon rest for 2 minutes before serving.