INGREDIENTS (SERVES 4) For the salmon: • 2 Tbsp. extra-virgin olive oil • Zest and juice of 1 large lemon • 3 garlic cloves, minced • 2 Tsp. fresh dill, chopped (or 1 tsp. dried) • 1 Tsp. fresh thyme leaves • 1 tsp. smoked paprika • Freshly ground black pepper, to taste • Pinch of sea salt (optional – very light) • 4 salmon fillets (5–6 oz. each), skin on For the asparagus: • 1 lb. fresh asparagus, trimmed • 1 Tbsp. olive oil • Juice of ½ lemon • Black pepper to taste • To serve: • Lemon slices for garnish • Fresh dill or parsley sprigs • 2 Tbsp. shaved Parmesan (optional) • Cooked quinoa or brown rice (optional side) • Cherry tomatoes, halved (optional color) HEART HEALTHY RECIPE GRILLED LEMON HERB SALMON & ASPARAGUS This bright, spring-inspired dish is as good for your heart as it is for your taste buds. Salmon’s omega-3 fatty acids support cardiovascular health, while fresh asparagus, lemon, and herbs keep sodium low and flavor high. Perfect for a warm Mississippi evening – on the grill or in the oven. Light, colorful, and ready in under 30 minutes. INSTRUCTIONS: Marinate the salmon: In a small bowl, whisk together olive oil, lemon zest, lemon zest and juice, garlic, dill, thyme, smoked paprika, pepper, and salt, if using. Place salmon fillets in a shallow dish and coat on all sides. Marinate 15-20 minutes at room temperature (or up to 2 hours in the refrigerator). Prep the grill: Preheat an outdoor grill or grill pan to medium-high heat (about 400°F). Lightly brush grates with oil to prevent sticking. Season and grill the asparagus: Toss asparagus with olive oil, lemon juice, and pepper in a bowl or zip-top bag until evenly coated. Place asparagus on the grill perpendicular to the grate bars. Cook 4-6 minutes, turning once, until tender-crisp with light char marks. Remove and set aside. Grill the salmon: Place salmon skin-side down. Grill 4-5 minutes without moving. Flip gently and grill 2-3 minutes more until just cooked through and the fish flakes easily with a fork. Internal temperature should reach 145°F. Plate and garnish: Arrange salmon alongside asparagus. Top with a squeeze of lemon, lemon slices, and fresh dill or parsley. Add juice, and Parmesan over asparagus if desired. Add tomatoes if desired. Serve over quinoa or alongside a green salad for a complete meal. 2026 Spring/Summer 26
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