NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

10 spears Asparagus

2 tsp Extra virgin olive oil

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, minced garlic, chopped parsley, chopped dill, and the juice from half a lemon.

• 2

  Place the salmon fillet on a plate and brush both sides with half of the herb marinade, seasoning with sea salt and black pepper.

• 3

  Toss the asparagus spears with the remaining marinade until evenly coated.

• 4

  Preheat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until opaque.

• 6

  Add the asparagus to the grill alongside the salmon and cook for 5-6 minutes, turning occasionally until tender and lightly charred.

• 7

  Remove from heat and serve immediately with an extra squeeze of fresh lemon if desired.