NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt, black pepper, and minced garlic.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped dill, and chopped parsley.

• 4

  Brush half of the herb and oil mixture over the salmon fillet and toss the asparagus spears in the remaining half.

• 5

  Place the salmon on the grill skin-side down and cook for 4 to 5 minutes without moving it to ensure a good sear.

• 6

  Add the asparagus to the grill and flip the salmon carefully, cooking for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 7

  Remove the salmon and asparagus from the grill and serve immediately with an optional extra wedge of lemon.