NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, chopped dill, chopped parsley, garlic powder, sea salt, and black pepper.

• 3

  Pat the salmon fillet dry with a paper towel and trim the woody ends off the asparagus spears.

• 4

  Brush half of the lemon-herb mixture over the salmon fillet and toss the remaining half with the asparagus spears until evenly coated.

• 5

  Place the salmon on the grill, skin-side down, and cook for 4 to 5 minutes. Carefully flip and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

• 6

  While the salmon cooks, place the asparagus on the grill and cook for 5 to 6 minutes, turning occasionally until tender and slightly charred.

• 7

  Remove from heat and serve the salmon immediately alongside the grilled asparagus.