NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Minced garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano to create the marinade.

• 3

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

• 4

  Brush the salmon and the trimmed asparagus spears generously with the prepared lemon-herb marinade.

• 5

  Place the salmon on the grill skin-side down and cook for 4-5 minutes until the skin is crispy and releases easily from the grates.

• 6

  Carefully flip the salmon and add the asparagus to the grill, cooking both for another 3-4 minutes until the salmon is flaky and the asparagus is tender with light char marks.

• 7

  Remove from heat and garnish with fresh chopped parsley before serving.