NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught salmon fillet

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

1 clove garlic, minced

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears, trimmed

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Place the salmon fillet in a shallow dish and pour half of the marinade over it, coating all sides, then let it marinate for 15 minutes.

• 3

  Preheat your grill or grill pan to medium-high heat and lightly grease the grates with a high-heat oil if necessary.

• 4

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

• 5

  Place the salmon on the grill and cook for 4-5 minutes per side until it flakes easily with a fork and has a beautiful golden sear.

• 6

  Grill the asparagus alongside the salmon for 3-5 minutes, turning occasionally, until tender-crisp with light char marks.

• 7

  To serve, place the warm cooked quinoa on a plate, top with the grilled salmon and asparagus, and drizzle with the remaining lemon-herb marinade.