NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

1 cup asparagus spears

0.5 tbsp avocado 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 to medium-high heat and lightly grease the grates with a high-smoke point oil.

• 2

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

• 3

  Trim the woody ends off the asparagus and place them on a tray next to the salmon fillet.

• 4

  Brush the lemon-herb marinade generously over both the salmon and the asparagus spears until well coated.

• 5

  Place the salmon on the grill skin-side down and cook for approximately 5 minutes without moving it to ensure a good sear.

• 6

  Add the asparagus to the grill and cook for 4-5 minutes, turning occasionally until tender and lightly charred.

• 7

  Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F and the fish flakes easily.

• 8

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