NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 clove garlic

PREPARATION

• 1

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

• 2

  Brush the salmon fillet and asparagus spears with the herb marinade, ensuring they are evenly coated.

• 3

  Season both the salmon and the asparagus with the sea salt and black pepper.

• 4

  Preheat a grill or grill pan over medium-high heat and lightly grease the grates with a touch of oil.

• 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 fish is opaque and flakes easily.

• 6

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and slightly charred.

• 7

  Transfer the salmon and asparagus to a plate and serve immediately with an extra squeeze of fresh lemon if desired.