NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.25 cup cooked quinoa

PREPARATION

• 1

  Mince the garlic and finely chop the fresh dill and parsley.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, garlic, dill, parsley, salt, and pepper to create the marinade.

• 3

  Place the salmon fillet in a shallow dish and pour half of the marinade over it, ensuring the fish is well coated.

• 4

  Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

• 5

  Grill the salmon for 4 to 5 minutes per side until the flesh is opaque and flakes easily with a fork.

• 6

  While the salmon cooks, toss the asparagus spears with the remaining marinade and grill them for 3 to 4 minutes until they are charred and crisp-tender.

• 7

  Serve the grilled salmon and asparagus over a bed of warm cooked quinoa.