NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1.5 cup asparagus spears

1 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp fresh parsley

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the plain Greek yogurt, lemon juice, half of the fresh dill, half of the fresh parsley, and a pinch of salt and pepper to create a creamy herb sauce.

• 3

  Mince the garlic clove and combine it with the remaining dill, parsley, and lemon zest.

• 4

  Pat the salmon fillet dry and rub the herb-zest mixture over the top, pressing gently to adhere.

• 5

  Toss the asparagus spears with the extra virgin olive oil and the remaining sea salt and black pepper.

• 6

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

• 7

  Add the asparagus to the grill alongside the salmon, turning occasionally.

• 8

  Flip the salmon carefully and grill for another 3-4 minutes until the fish is opaque and the asparagus is tender with light char marks.

• 9

  Remove from the heat and serve the salmon and asparagus immediately with a generous dollop of the lemon-herb yogurt sauce.