2 Serves
1440 Mins
In a small mixing bowl, whisk together the balsamic vinegar, apple cider vinegar, grapeseed oil, honey, dried dill, herbs de provence, and salt and pepper until emulsified.
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Vitamin E
10 mg / 15 mgVitamin K
95 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
159 µg / 400 µgCalcium
88 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
416 mg / 1,250 mgPotassium
954 mg / 4,700 mgSodium
172 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
5 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Place the salmon fillets in a casserole dish and pour the prepared marinade over them. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
Preheat your oven to high broil. Drizzle the lemon juice over the marinated salmon and broil on the top rack for 10 to 12 minutes until the fish is glazed and browned.
While the salmon cooks, wash the asparagus and trim the woody ends. Heat the grapeseed oil in a large skillet over medium heat and add the asparagus, tossing to coat.
Season the asparagus with salt and pepper, then sauté for 5 minutes. Add the vegetable stock, cover the skillet, and steam for 4 minutes.
Remove the lid, stir in the minced garlic, and cover again to cook for an additional 3 to 5 minutes until tender. Finish by grating fresh lemon zest over the top.
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