NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your grill or heavy-duty grill pan to medium-high heat to ensure a proper sear.

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper until well emulsified.

• 3

  Generously brush the salmon fillet and the asparagus spears with the lemon-herb marinade, ensuring every inch is coated for maximum flavor.

• 4

  Place the salmon on the grill, skin-side down, and cook undisturbed for 4-5 minutes to develop a crisp skin.

• 5

  Add the asparagus spears to the grill alongside the salmon, arranging them in a single layer.

• 6

  Carefully flip the salmon using a wide spatula and grill for another 3-4 minutes, or until the fish is opaque and just begins to flake with a fork.

• 7

  Remove the salmon and the charred asparagus from the grill and let the fish rest for two minutes to lock in the juices.

• 8

  Serve the grilled salmon and asparagus over a bed of fluffy cooked quinoa, finishing the dish with a sprinkle of fresh chopped parsley.