NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1.5 cups Asparagus spears

1 tsp Extra virgin olive oil

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

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat to ensure a perfect sear.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Lightly coat the asparagus spears with a small amount of the herb oil mixture and set aside.

• 5

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

• 6

  Arrange the asparagus spears on the grill next to the salmon and cook for 3 to 4 minutes, turning occasionally until lightly charred.

• 7

  Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish flakes easily with a fork.

• 8

  Transfer the salmon and asparagus to a plate and drizzle with the remaining lemon-herb mixture before serving hot.