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4 - 6 (6 oz or 170 g) salmon fillets, skin removed
2 tablespoons minced garlic
2 tablespoons fresh chopped parsley
⅓ cup freshly squeezed lemon juice
Olive oil cooking spray
1 teaspoon Kosher salt (or sea salt flakes)
½ teaspoon cracked black pepper
4 bunches asparagus (24 spears), woody ends removed
1 lemon, sliced to garnish
⅓ cup beans/peas or any other greens
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1st Keep
 pattibond
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gballentine
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