NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus

1 tsp Extra virgin olive oil

1 tsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.

• 2

  Mince the garlic clove and finely chop the fresh dill and parsley.

• 3

  In a small bowl, whisk together the melted ghee, fresh lemon juice, lemon zest, minced garlic, and chopped herbs.

• 4

  Brush the salmon fillet generously with the lemon-herb mixture and season with sea salt and black pepper.

• 5

  Trim the woody ends off the asparagus and toss the spears with extra virgin olive oil and a pinch of salt.

• 6

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

• 7

  Carefully flip the salmon and add the asparagus spears to the grill grates.

• 8

  Grill for another 3-4 minutes until the salmon is opaque and the asparagus is lightly charred and tender.

• 9

  Remove from heat and serve immediately with an extra wedge of lemon if desired.