NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 cup asparagus

0.25 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tbsp fresh dill

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Add the asparagus to the grill and cook for 3-4 minutes, turning occasionally until tender-crisp and lightly charred.

• 7

  Flip the salmon carefully and grill for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Serve the grilled salmon and asparagus over the warm quinoa, drizzling with the remaining herb mixture.