NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 cup Cherry tomatoes

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.

• 2

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

• 3

  Place the salmon fillet on a plate and brush both sides generously with half of the lemon-herb mixture.

• 4

  Toss the asparagus spears and cherry tomatoes in the remaining marinade until evenly coated.

• 5

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

• 6

  Add the asparagus and cherry tomatoes to the grill alongside the salmon, cooking for 3 to 5 minutes until the asparagus is tender-crisp and the tomatoes begin to blister.

• 7

  Remove everything from the heat and serve immediately, garnishing with an extra squeeze of fresh lemon if desired.