NUTRITION

SERVINGS

INGREDIENTS

6.5 oz wild-caught salmon fillet

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat your grill or grill pan over medium-high heat until it is hot and ready for searing.

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and finely chopped dill.

• 3

  Pat the salmon fillet completely dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 4

  Brush half of the lemon-herb mixture generously over the flesh side of the salmon and coat the trimmed asparagus spears with the remaining half.

• 5

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

• 6

  Carefully flip the salmon and add the asparagus to the grill, cooking both for an additional 3 to 4 minutes until the salmon flakes easily and the asparagus is tender.

• 7

  Warm the pre-cooked quinoa in a small pan or bowl and serve the grilled salmon and asparagus immediately over the grains.