NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked quinoa

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

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

• 2

  Place the salmon fillet and asparagus spears on a large tray and brush both sides of the salmon and the asparagus generously with the lemon-herb mixture.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly grease the grates with a high-heat oil if necessary.

• 4

  Place the salmon on the grill and cook for approximately 4 to 5 minutes per side until the fish is opaque and flakes easily with a fork.

• 5

  During the last 4 minutes of grilling the salmon, add the asparagus spears to the grill and cook, turning occasionally, until they are crisp-tender and lightly charred.

• 6

  Fluff the pre-cooked quinoa and place it on a plate, then top with the grilled salmon and serve the asparagus on the side.