NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1.5 tsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, lemon zest, dill, parsley, garlic powder, salt, and pepper to create the marinade.

• 3

  Brush the salmon fillet and the asparagus spears with the remaining 0.5 teaspoon of olive oil.

• 4

  Rub the prepared lemon-herb mixture evenly onto the flesh side of the salmon fillet.

• 5

  Place the salmon on the grill, skin-side down first, and cook for 4 to 5 minutes without moving it to ensure a crispy skin.

• 6

  Add the asparagus to the grill alongside the salmon, turning occasionally until the spears are tender and slightly charred.

• 7

  Flip the salmon carefully and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

• 8

  Remove from the heat and let the salmon rest for 2 minutes before serving with the grilled asparagus.