NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat the grill or a cast-iron grill pan to medium-high heat.

• 2

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

• 3

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

• 4

  Brush half of the lemon-herb marinade over the flesh side of the salmon and toss the asparagus with the remaining half until well-coated.

• 5

  Place the salmon on the hot grill, skin-side down, and cook for 4 to 5 minutes without disturbing it to develop a crisp skin.

• 6

  Arrange the asparagus spears on the grill next to the salmon, turning them occasionally to ensure even charring.

• 7

  Carefully flip the salmon and grill for an additional 3 to 4 minutes, or until the internal temperature reaches 145 degrees Fahrenheit and the fish flakes easily.

• 8

  Remove the salmon and asparagus from the grill and serve immediately with an optional extra wedge of fresh lemon.