NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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, lemon zest, lemon juice, minced garlic, chopped dill, and parsley.

• 3

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

• 4

  Brush the lemon-herb mixture over both the salmon and the asparagus, coating all sides thoroughly.

• 5

  Place the salmon on the grill skin-side down and cook for approximately 6 minutes until the skin is crispy and releases easily.

• 6

  Add the asparagus to the grill next to the salmon, cooking for 5 minutes while turning frequently until charred and tender.

• 7

  Flip the salmon carefully and cook for an additional 2 minutes until the center is just opaque and flaky.

• 8

  Plate the salmon alongside the grilled asparagus and serve immediately with an optional extra squeeze of fresh lemon.