NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Salmon Fillet

1/2 cup cooked Quinoa

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of sea salt and black pepper

PREPARATION

• 1

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

• 2

  Rinse the asparagus and trim the woody ends, then toss them with half of the olive oil, salt, and pepper.

• 3

  Brush the salmon fillet with the remaining olive oil and season with salt, pepper, and a squeeze of lemon juice.

• 4

  Place the salmon on the grill skin-side down and cook for about 4-5 minutes per side until it flakes easily with a fork.

• 5

  At the same time, place the asparagus on the grill and cook for 5-8 minutes, turning occasionally until tender and slightly charred.

• 6

  Warm the pre-cooked quinoa in a small saucepan or microwave.

• 7

  Plate the salmon alongside the quinoa and charred asparagus, finishing with an extra squeeze of fresh lemon juice over the fish.