NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild-caught salmon fillet

1.5 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Fresh lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, lemon zest, chopped dill, and parsley.

• 3

  Pat the salmon fillet dry with a paper towel and season with half of the sea salt and black pepper.

• 4

  Brush the herb and lemon mixture generously over the top of the salmon fillet.

• 5

  Toss the asparagus spears with the remaining 0.5 teaspoon of olive oil, garlic powder, and the rest of the salt and pepper.

• 6

  Place the salmon on the grill skin-side down and cook for about 4-5 minutes.

• 7

  Add the asparagus to the grill alongside the salmon, turning occasionally until tender and lightly charred.

• 8

  Carefully flip the salmon and grill for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit and it flakes easily with a fork.

• 9

  Remove from heat and let the salmon rest for 2 minutes before serving with the grilled asparagus.