NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1.5 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dill

1 tsp Parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your grill or a heavy cast-iron grill pan over medium-high heat until it is smoking slightly.

• 2

  Finely mince the garlic clove and chop the fresh dill and parsley into small pieces.

• 3

  In a small mixing bowl, whisk together the lemon juice, lemon zest, minced garlic, dill, and parsley until well combined.

• 4

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

• 5

  Lightly brush the salmon and the trimmed asparagus spears with the extra virgin olive oil to prevent sticking.

• 6

  Place the salmon onto the grill skin-side down and sear for 4 to 5 minutes without moving it to achieve a crisp skin.

• 7

  Carefully flip the salmon and place the asparagus spears on the grill; cook for another 3 to 4 minutes until the salmon is just opaque.

• 8

  Transfer the salmon and charred asparagus to a plate and immediately spoon the lemon-herb mixture over the top.