NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat to ensure a good sear.

• 2

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

• 3

  Pat the salmon fillet dry with a paper towel and brush half of the lemon-herb mixture over the flesh side.

• 4

  Toss the trimmed asparagus spears with the remaining half of the herb mixture until evenly coated.

• 5

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

• 6

  Add the asparagus spears to the grill at the same time as the salmon, turning occasionally.

• 7

  Carefully flip the salmon and grill for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit and the asparagus is tender with light char marks.

• 8

  Remove from the grill and let the salmon rest for 2 minutes before serving with the charred asparagus.