NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Asparagus spears

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and finely chopped dill.

• 3

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

• 4

  Brush the flesh side of the salmon with half of the lemon-herb mixture.

• 5

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

• 6

  Carefully flip the salmon and grill for an additional 3 to 4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.

• 7

  While the salmon is finishing, lightly steam the asparagus spears for 3 minutes until they are bright green and fork-tender.

• 8

  Remove the salmon from the grill and drizzle the remaining herb sauce over both the fish and the steamed asparagus before serving.