NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  In a small bowl, mince the garlic and finely chop the fresh parsley.

• 3

  Pat the salmon fillet dry with a paper towel and trim the woody ends off the asparagus spears.

• 4

  In a shallow dish, whisk together the olive oil, dried oregano, minced garlic, sea salt, and black pepper.

• 5

  Brush the herb oil mixture generously over both the salmon fillet and the asparagus spears.

• 6

  Place the salmon on the grill skin-side down and cook for 4 to 5 minutes per side, or until the fish flakes easily with a fork.

• 7

  Add the asparagus to the grill alongside the salmon and cook for 3 to 5 minutes, turning occasionally until tender-crisp with light char marks.

• 8

  Remove from heat and immediately squeeze the fresh lemon juice over the salmon and asparagus.

• 9

  Garnish with the chopped fresh parsley and serve while hot.