8 oz Salmon
6 pieces Asparagus
1 oz Pesto
1/2 a Lemon
1 tsp Blended Oil
1 oz Diced Tomatoes
Debone and remove skin of salmon, filet into 8oz pieces.
Boil Asparagus for 3 seconds – remove from heat and put into an ice bath.
Add salt and pepper to the filet and grill on both sides.
Grill the lemon half until it’s caramelized. Grill asparagus.
Add the fresh pesto to a plate and lay asparagus on top. Lay salmon filet in center of plate. Lay cut tomatoes to other side of plate opposite of asparagus and place fresh basil on top.
9 Du Rhu Drive
Mobile, AL 36608