NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

  Preheat the grill or a grill pan over medium-high heat.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, parsley, and dill to create the marinade.

• 3

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

• 4

  Brush the salmon and asparagus with half of the prepared lemon-herb mixture.

• 5

  Place the salmon on the grill skin-side down and cook for 4 to 5 minutes until the skin is crispy.

• 6

  Add the asparagus to the grill and cook for 5 to 6 minutes, turning occasionally, until charred and tender.

• 7

  Carefully flip the salmon and grill for an additional 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

• 8

  Serve the grilled salmon and asparagus over the warm cooked quinoa and drizzle with the remaining lemon-herb sauce.