NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Fresh dill

0.5 medium Lemon

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, zest and juice from the lemon, minced garlic, chopped parsley, and chopped dill.

• 3

  Season the salmon fillet and the trimmed asparagus spears evenly with the sea salt and black pepper.

• 4

  Brush half of the lemon-herb mixture over the salmon and asparagus, coating all sides thoroughly.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until it flakes easily with a fork.

• 6

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and lightly charred.

• 7

  Remove from heat and drizzle the remaining herb mixture over the salmon and asparagus before serving hot.