NUTRITION

SERVINGS

INGREDIENTS

6.8 oz salmon fillet

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried dill

1 tsp dried parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried dill, dried parsley, sea salt, black pepper, and minced garlic to create the marinade.

• 2

  Place the salmon fillet and the trimmed asparagus spears in a shallow glass dish or a large zip-top bag, ensuring they are not overcrowded.

• 3

  Pour the marinade over the salmon and asparagus, turning them to ensure every surface is well-coated, then let them marinate for at least 15 minutes in the refrigerator.

• 4

  Preheat a grill or a cast-iron grill pan over medium-high heat and lightly grease the grates with a high-smoke-point oil if necessary.

• 5

  Place the salmon on the grill, skin-side down, and cook for about 5 minutes until the skin is crispy and the fish releases easily from the grates.

• 6

  Flip the salmon carefully and add the asparagus spears to the grill; cook the salmon for another 3-4 minutes and the asparagus for 5-6 minutes until tender and slightly charred.

• 7

  Remove the salmon and asparagus from the heat and serve immediately, garnishing with fresh lemon slices or extra herbs if desired.