NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped fresh dill, sea salt, and black pepper.

• 3

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

• 4

  Place the salmon on the grill, skin-side down, and cook for 4 to 5 minutes until the skin is crispy and the fish releases easily from the grates.

• 5

  Carefully flip the salmon and grill for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 6

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

• 7

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