28 Mar Grilled Lemon-Herb Salmon with Garlic-Roasted Asparagus
Welcome to a dish that embodies the essence of spring renewal and nutritional balance. Our Grilled Lemon-Herb Salmon with Garlic-Roasted Asparagus is more than just a meal; it’s a step towards embracing a healthier lifestyle that supports your body’s natural detoxification processes and hormonal balance. This recipe focuses on whole, nutrient-dense foods, ensuring that every bite contributes to your well-being. The combination of omega-3 rich salmon and detox-supporting asparagus makes this dish a powerhouse for anyone looking to nourish their body in the most delightful way. Simple ingredients, easy preparation, and the joy of a homemade meal await you. Let’s bring the freshness of spring to your table with this heart-healthy and delicious recipe.
What you need (4 Servings):
- 4 salmon fillets (about 6 oz each) – rich in omega-3 fatty acids and protein.
- 2 tablespoons avocado oil, divided – for healthy fats.
- 1 lemon, zest and juice – for flavor and vitamin C.
- 2 cloves garlic, minced, divided – for detox support and flavor.
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried) – for flavor and freshness.
- Salt and pepper to taste – for seasoning.
- 1 bunch asparagus, ends trimmed – high in fiber and nutrients.
- Optional: lemon slices and extra dill for garnish.
What you do:
Prep the Salmon: In a small bowl, mix together the zest and juice of the lemon, 1 tablespoon olive oil, half of the minced garlic, dill, salt, and pepper. Pour this mixture over the salmon fillets and let marinate for at least 30 minutes in the fridge.
Roast the Asparagus: Preheat your oven to 400°F (200°C). Toss the asparagus with the remaining olive oil, the rest of the minced garlic, salt, and pepper. Spread on a baking sheet in a single layer and roast for 15-20 minutes, until tender and lightly browned.
Grill the Salmon: Heat your grill (or grill pan) to medium-high heat. Remove the salmon from the marinade, letting excess drip off. Grill the salmon for about 4-5 minutes per side, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Serve: Place the grilled salmon on a plate, alongside the roasted asparagus. Garnish with lemon slices and a sprinkle of fresh dill, if desired.
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