4 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
Place some tin foil 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. (Alternatively bake in an preheated oven set to 180degrees.)
Serve with a side of quinoa and salad!