NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

  Preheat the grill or a cast-iron grill pan over medium-high heat.

• 2

  In a small bowl, whisk together 0.25 tablespoons of the extra virgin olive oil, the lemon juice, lemon zest, dill, parsley, garlic powder, sea salt, and black pepper.

• 3

  Pat the salmon fillet dry with a paper towel and brush the herb marinade evenly over the flesh side of the fish.

• 4

  Toss the asparagus spears with the remaining 0.25 tablespoons of olive oil and a small pinch of additional salt.

• 5

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

• 6

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

• 7

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

• 8

  Plate the grilled salmon and asparagus over the warm cooked quinoa and garnish with extra fresh herbs if desired.