NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 whole Lemon

1 tbsp Fresh dill

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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 olive oil, juice from the lemon, minced garlic, chopped dill, chopped parsley, sea salt, and black pepper.

• 3

  Place the salmon fillet and asparagus on a large tray; brush the salmon generously with half of the herb mixture and toss the asparagus with the remaining half.

• 4

  Place the salmon on the grill, skin-side down, and cook for about 4-5 minutes until the skin is crispy.

• 5

  Carefully flip the salmon and grill for an additional 3-4 minutes until the internal temperature reaches 145°F and the flesh is opaque.

• 6

  Add the asparagus to the grill during the last 5-6 minutes of cooking, turning occasionally until tender and lightly charred.

• 7

  Remove from heat and serve the salmon and asparagus immediately with an extra squeeze of fresh lemon if desired.