NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together half of the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create a marinade.

• 3

  Brush the salmon fillet and the trimmed asparagus spears with the remaining olive oil.

• 4

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

• 5

  Add the asparagus spears to the grill alongside the salmon, turning occasionally to ensure even charring.

• 6

  Carefully flip the salmon and grill for an additional 3 minutes, or until the fish flakes easily with a fork and the asparagus is crisp-tender.

• 7

  While the salmon rests for a minute, stir the chopped fresh parsley into the plain Greek yogurt in a small ramekin.

• 8

  Plate the grilled salmon and asparagus, topping the fish with the herbed yogurt sauce and a final squeeze of fresh lemon if desired.