NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh dill

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 tsp Lemon zest

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped dill, chopped parsley, sea salt, and black pepper.

• 2

  Place the salmon fillet in a shallow dish and pour half of the marinade over it, ensuring it is well-coated; let it marinate for 15 minutes.

• 3

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

• 4

  Toss the asparagus spears with the remaining marinade in a separate bowl until evenly coated.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

• 6

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

• 7

  Remove the salmon and asparagus from the heat and serve immediately while hot.