NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

• 2

  Mince the garlic clove and finely chop the fresh dill and parsley.

• 3

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

• 4

  Brush half of the herb mixture over the salmon fillet and the asparagus spears.

• 5

  Season both the salmon and asparagus with the sea salt and black pepper.

• 6

  Place the salmon on the grill skin-side down and cook for 4-5 minutes.

• 7

  Add the asparagus spears to the grill alongside the salmon and cook for 3-4 minutes, turning occasionally until tender-crisp with light char marks.

• 8

  Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F and the flesh is opaque.

• 9

  Remove the salmon and asparagus from the grill and immediately drizzle with the remaining lemon-herb mixture before serving.