NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.5 whole Lemon

1 tbsp Fresh dill

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

• 2

  Pat the salmon fillet dry with a paper towel to ensure a perfect sear, then season both sides evenly with sea salt, black pepper, and garlic powder.

• 3

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, finely chopped dill, and chopped parsley to create the marinade.

• 4

  Trim the woody ends off the asparagus spears and lightly brush them with a small amount of the prepared herb oil mixture.

• 5

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

• 6

  Add the asparagus to the grill alongside the salmon during the last 5 minutes of cooking, turning occasionally until they are lightly charred and tender.

• 7

  Remove the salmon and asparagus from the heat and serve immediately with an extra squeeze of fresh lemon for a vibrant, clean finish.