NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1.5 tsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 1 teaspoon of olive oil, the lemon juice, lemon zest, minced garlic, and chopped fresh dill to create the marinade.

• 3

  Season the salmon fillet on both sides with sea salt and black pepper, then brush the top with half of the prepared lemon-herb mixture.

• 4

  In a separate bowl, toss the asparagus spears with the remaining 1 teaspoon of olive oil and a small pinch of sea salt until evenly coated.

• 5

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

• 6

  Add the asparagus spears to the grill alongside the salmon, cooking for 4 to 5 minutes and turning occasionally until they are snappy and lightly charred.

• 7

  Carefully flip the salmon fillet and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.

• 8

  Arrange the fluffy quinoa on a plate, top with the grilled salmon and asparagus, and drizzle the remaining lemon-herb sauce over everything before serving.