NUTRITION

SERVINGS

INGREDIENTS

7 oz wild-caught salmon fillet

1.5 cups asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Preheat your grill or grill pan over medium-high heat and lightly grease the surface to prevent the fish from sticking.

• 4

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

• 5

  Carefully flip the salmon and add the asparagus spears to the grill, cooking both for an additional 3-4 minutes until the salmon is opaque and the asparagus is tender-crisp with light char marks.

• 6

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