Spring Veggies + Lemon Herb Protein

You’re going to love this light and flavorful summer dish!

Serves 2. Multiply recipe for more

Ingredients:

For the Protein- I chose salmon:

• 2 salmon fillets (choose your protein)
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh dill or parsley, chopped
  

For Your Spring Veggies:

• 1 cup asparagus, trimmed and chopped
• 1 zucchini, sliced into half moons
• ½ cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon of turmeric (I added a little extra)
• Optional cayenne or paprika to taste
• Pinch teaspoon sea salt
• Pinch teaspoon black pepper
• ½ teaspoon garlic powder
  

Instructions:

1. Prepare your marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper.
   
2. Marinate your protein: Place your protein in a shallow dish or resealable bag. Pour your marinade in and let sit for at least 15 minutes (or up to an hour in the fridge).
   
3. Prepare your vegetables: Toss the asparagus, zucchini, and cherry tomatoes with olive oil, salt, pepper, tumeric and garlic powder + optional cayenne or paprika to taste.
   
4. Grill your protein and veggies: Preheat a grill or grill pan to medium heat. If you chose salmon, cook the salmon skin-side down for about 4-5 minutes per side, or until it easily flakes with a fork. At the same time, grill the vegetables for 6-8 minutes, turning occasionally, until tender and slightly charred.
   
5. Plate your salmon with the grilled vegetables, garnish with fresh dill or parsley, and squeeze extra lemon juice over the top before serving. Enjoy loves!
   

Grocery List:

Protein:

• 2 salmon fillets (or your choice)
  

Pantry:

• Olive oil
• Dijon mustard
• Honey or maple syrup
• Sea salt
• Black pepper
• Garlic powder
• Cayenne
• Paprika
• Turmeric
  

Fresh Produce:

• Lemon
• Garlic
• Fresh dill or parsley
• Asparagus
• Zucchini
• Cherry tomatoes
  

Tips for Success:

• For an oven option, bake the salmon at 400°F for 12-15 minutes and roast the vegetables on a sheet pan alongside it.
  
• For added crunch, sprinkle toasted almonds or pine nuts on top before serving.
  
• Pair with a grain like quinoa or farro