NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 medium Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat.

• 2

  In a small glass bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 3

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

• 4

  Lay the salmon on the hot grill skin-side down and cook undisturbed for 5 minutes to ensure a crispy exterior.

• 5

  Add the asparagus spears to the grill next to the salmon and cook for 5 to 6 minutes, turning them occasionally until they are tender and slightly blistered.

• 6

  Carefully flip the salmon and grill for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit and the fish flakes easily with a fork.

• 7

  Remove the salmon and asparagus from the heat, garnish with fresh chopped parsley, and serve immediately with an extra wedge of lemon.