NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, lemon zest, minced garlic, and chopped dill to create the marinade.

• 2

  Place the salmon fillet in a shallow dish, pour half of the marinade over it, and let it marinate for 10 minutes.

• 3

  Toss the trimmed asparagus spears with the remaining 1 teaspoon of olive oil, sea salt, and black pepper.

• 4

  Preheat a grill or grill pan over medium-high heat and lightly oil the surface.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes until the skin is crispy and releases easily.

• 6

  Carefully flip the salmon and add the asparagus to the grill; cook both for another 4-5 minutes until the salmon is flaky and the asparagus is charred and tender.

• 7

  Remove from heat and drizzle the remaining marinade over the salmon before serving.