NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Fresh asparagus spears

1 tsp Extra virgin olive oil

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh dill

1 tsp Fresh parsley

1 clove Garlic

PREPARATION

• 1

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

• 2

  Finely mince the garlic clove and chop the fresh dill and parsley.

• 3

  Pat the salmon fillet completely dry with a paper towel to ensure a good sear.

• 4

  Rub the salmon with 0.5 teaspoon of olive oil, then season with sea salt, black pepper, minced garlic, and half of the fresh herbs.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 teaspoon of olive oil and a pinch of salt.

• 6

  Place the salmon on the grill skin-side down and cook for 4-5 minutes without moving it.

• 7

  Flip the salmon carefully and add the asparagus to the grill; cook both for an additional 3-4 minutes until the salmon is flaky and the asparagus is tender with light char marks.

• 8

  Remove from heat, squeeze the fresh lemon juice over the salmon and asparagus, and garnish with the remaining fresh herbs before serving.