NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

10 medium asparagus spears

2 tsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your grill to medium-high heat and lightly grease the grates with a small amount of oil to prevent sticking.

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 3

  Place the salmon fillet and the trimmed asparagus spears on a large tray and brush all sides generously with the prepared lemon-herb mixture.

• 4

  Place the salmon on the grill, skin-side down first, and cook for approximately 4-5 minutes per side until the internal temperature reaches 145°F and the fish flakes easily.

• 5

  Add the asparagus spears to the grill during the final 5 minutes of the salmon's cooking time, turning them occasionally until they are tender and show light char marks.

• 6

  Remove the salmon and asparagus from the grill and serve immediately while hot, optionally garnished with fresh lemon slices.