Serves 4

Ingredients

• 4 wild salmon fillets
• 1 bunch asparagus
• 1/4 tsp sea salt
• 1/4 black pepper
• 1/4 tsp dried parsley
• 1/4 tsp. dried dill
• 4 tbsp olive oil

Method

Preheat the grill. Place parchment paper on a baking sheet and place fish on top, skin-side down. Surround with a single layer of asparagus.

Sprinkle the fish and asparagus with sea salt, pepper, parsley, and dill. Drizzle with olive oil.

Grill for 8-10 minutes until fish flakes easily with a fork.

Serve & enjoy!

Tip: Serve with a side of brown rice or quinoa.