NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and dill to create the marinade.

• 3

  Season the salmon fillet evenly with sea salt and black pepper, then brush half of the lemon-herb mixture over the flesh side.

• 4

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

• 5

  While the salmon cooks, lightly mist the asparagus spears with a touch of oil and a pinch of salt.

• 6

  Carefully flip the salmon and grill for another 3-4 minutes until the internal temperature reaches 145°F and the meat flakes easily with a fork.

• 7

  Add the asparagus to the grill alongside the salmon for the final 4-5 minutes of cooking, turning occasionally until tender and charred.

• 8

  Remove the salmon and asparagus from the grill and drizzle the remaining lemon-herb mixture over the fish before serving immediately.