NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and chopped parsley to create the marinade.

• 3

  Brush the salmon fillet and asparagus spears generously with the lemon-herb mixture, then season both with sea salt and black pepper.

• 4

  Place the salmon on the grill skin-side down and cook for 4-5 minutes without moving it to ensure a good sear.

• 5

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

• 6

  Carefully flip the salmon and grill for another 3-4 minutes until the fish is opaque and flaky and the asparagus is tender-crisp with light char marks.

• 7

  Remove from heat and serve immediately, garnishing with an extra squeeze of fresh lemon if desired.