NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 whole Lemon

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat.

• 2

  Pat the salmon fillet dry with a paper towel to ensure a good sear and trim the tough, woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, the juice from half a lemon, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Brush the herb and oil mixture generously over both sides of the salmon fillet and toss the asparagus in the remaining marinade.

• 5

  Place the salmon on the grill skin-side down and cook for approximately 4 to 5 minutes without moving it to develop a crust.

• 6

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

• 7

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

• 8

  Remove the salmon and charred asparagus from the heat, garnish with freshly chopped parsley, and serve with an extra squeeze of lemon if desired.