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 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.

• 2

  Finely mince the garlic clove and roughly chop the fresh dill and parsley.

• 3

  In a small mixing bowl, whisk together 1 tsp of olive oil, the lemon juice, lemon zest, minced garlic, chopped dill, parsley, sea salt, and black pepper.

• 4

  Pat the salmon fillet dry with a paper towel and brush the herb mixture evenly over the top and sides.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining 1 tsp of olive oil and a tiny pinch of salt.

• 6

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

• 7

  Add the asparagus spears to the grill alongside the salmon.

• 8

  Carefully flip the salmon and grill for another 3 to 4 minutes, or until the internal temperature reaches 145°F and the asparagus is tender with light char marks.

• 9

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