NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh dill

1 tsp Fresh parsley

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your grill or a cast-iron grill pan to medium-high heat.

• 2

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, finely chopped dill, and chopped parsley.

• 3

  Zest half of the lemon into the herb mixture and then squeeze in the juice, whisking until well combined.

• 4

  Trim the woody ends off the asparagus and pat the salmon fillet dry with a paper towel.

• 5

  Season both the salmon and the asparagus evenly with sea salt and black pepper.

• 6

  Brush the lemon-herb marinade generously over the flesh side of the salmon and all over the asparagus spears.

• 7

  Place the salmon on the grill skin-side down and cook for 4-5 minutes; flip carefully and cook for another 3-4 minutes until it reaches your desired doneness.

• 8

  Add the asparagus to the grill at the same time as the salmon, cooking for 5-6 minutes while turning occasionally until tender and lightly charred.

• 9

  Remove from heat and serve the salmon immediately alongside the asparagus with an extra squeeze of fresh lemon.