NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

10 spears Asparagus

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel to ensure a perfect sear on the grill.

• 2

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

• 3

  Place the salmon in a shallow dish and pour half of the marinade over it, coating all sides, and let it marinate for 15 minutes at room temperature.

• 4

  Toss the asparagus spears with the remaining marinade in a separate bowl until evenly coated.

• 5

  Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.

• 6

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then carefully flip and grill for another 3-4 minutes until the fish is opaque and flakes easily.

• 7

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until they are tender and show light char marks.

• 8

  Remove the salmon and asparagus from the heat and serve immediately while hot.