Serves 4

 

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!

Easy peasy!

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