NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 whole Lemon

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the minced garlic, chopped parsley, dill, and olive oil.

• 3

  Season the salmon fillet with sea salt and black pepper, then rub the herb mixture evenly over the top.

• 4

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

• 5

  Flip the salmon carefully and grill for another 3-4 minutes until it reaches your desired doneness and flakes easily with a fork.

• 6

  Grill the asparagus spears alongside the salmon for about 5 minutes, turning occasionally, until tender and slightly charred.

• 7

  Squeeze fresh lemon juice over the grilled salmon and asparagus just before removing them from the heat.

• 8

  Serve the lemon herb salmon and asparagus over a bed of warm cooked quinoa for a complete, clean-eating meal.