NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Minced 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, the lemon juice, lemon zest, minced garlic, and fresh dill to create a vibrant marinade.

• 2

  Place the salmon fillet on a plate and coat all sides thoroughly with the marinade, then season with the sea salt and black pepper.

• 3

  In a separate bowl, toss the asparagus spears with the remaining 1 teaspoon of olive oil until evenly coated.

• 4

  Preheat a grill or cast-iron grill pan over medium-high heat until hot.

• 5

  Place the salmon on the grill skin-side down and cook for 4 to 5 minutes, then carefully flip and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.

• 6

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender-crisp with light char marks.

• 7

  Plate the grilled salmon and asparagus over the warm cooked quinoa and serve immediately.