NUTRITION

SERVINGS

INGREDIENTS

6.5 oz salmon fillet

1 tsp olive oil

1 tbsp lemon juice

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cooked quinoa

PREPARATION

• 1

  Rinse and cook the quinoa according to package directions until all water is absorbed and the grains are fluffy.

• 2

  In a small glass bowl, whisk together the olive oil, lemon juice, minced garlic, finely chopped dill, sea salt, and black pepper to create a marinade.

• 3

  Place the salmon fillet and the trimmed asparagus spears on a large plate and brush both sides generously with the lemon-herb mixture.

• 4

  Preheat a grill or a cast-iron grill pan over medium-high heat until it is hot enough for a drop of water to sizzle.

• 5

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

• 6

  Add the asparagus spears to the grill and flip the salmon fillet, cooking both for an additional 3 to 4 minutes until the salmon is opaque and the asparagus is tender with slight char marks.

• 7

  Transfer the cooked quinoa to a plate, top with the grilled salmon and asparagus, and garnish with an extra squeeze of fresh lemon if desired.