NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

1 tsp Extra virgin olive oil

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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 lemon juice, lemon zest, minced garlic, chopped dill, and chopped parsley.

• 3

  Pat the salmon fillet dry with a paper towel and brush with half of the olive oil, then season with sea salt and black pepper.

• 4

  Spread the prepared lemon-herb mixture evenly over the top of the salmon fillet.

• 5

  Toss the asparagus spears with the remaining olive oil and a small pinch of sea salt.

• 6

  Place the salmon on the grill, skin-side down, and cook for 5-6 minutes until the skin is crispy.

• 7

  Flip the salmon carefully and grill for another 3-4 minutes until the center is opaque and flakes easily.

• 8

  Grill the asparagus alongside the salmon for 4-5 minutes, turning occasionally until charred and tender.

• 9

  Serve the grilled salmon over a bed of warm quinoa with the asparagus on the side.