NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 tsp Olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Ghee

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat to ensure a good sear.

• 2

  Pat the salmon fillet completely dry with a paper towel to help the crust form.

• 3

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Brush the herb marinade generously over the flesh side of the salmon fillet.

• 5

  Trim the woody ends off the asparagus and toss the spears with melted ghee and a pinch of salt.

• 6

  Place the salmon on the hot grill, skin-side down first, and cook undisturbed for 4 to 5 minutes.

• 7

  Carefully flip the salmon using a wide spatula and grill for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

• 8

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

• 9

  Remove from heat and let the salmon rest for 2 minutes before serving with the grilled asparagus and an extra squeeze of fresh lemon.