- 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
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.