NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

2 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Garlic powder

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, ensuring the grates are clean and lightly oiled to prevent sticking.

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, and garlic powder to create the marinade.

• 3

  Pat the salmon fillet dry with a paper towel and season both the salmon and the trimmed asparagus spears with sea salt and black pepper.

• 4

  Brush the lemon-herb mixture generously over the salmon fillet and the asparagus spears until they are evenly coated.

• 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 it reaches your desired doneness.

• 6

  Add the asparagus to the grill during the last 5 minutes of salmon cooking time, turning occasionally until tender and lightly charred.

• 7

  Remove from heat, garnish with freshly chopped parsley, and serve immediately for a bright and clean dinner.