YOUR SOLIN GENERATED RECIPE
Date-Glazed Salmon with Roasted Asparagus and Creamy Quinoa
Enjoy a vibrant, nutrient-packed dish featuring tender salmon fillet glazed with a naturally sweet date reduction, perfectly paired with roasted asparagus and a side of creamy quinoa. This balanced meal delivers an enticing medley of textures and flavors, from the rich salmon to the crisp asparagus and fluffy quinoa, making it an ideal choice for a satisfying dinner.
INGREDIENTS
4 oz Salmon Fillet
1 Medjool Date
1 cup Asparagus
1/2 cup Cooked Quinoa
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small saucepan, combine the Medjool date (pitted) with a splash of water. Simmer over low heat for 3-4 minutes until it softens, then mash into a smooth glaze.
Place the salmon fillet on one side of the baking sheet. Brush it generously with the date glaze and season with salt and pepper.
On the other side of the baking sheet, arrange the asparagus. Drizzle with olive oil, and season lightly with salt and pepper.
Place the sheet in the oven and roast for about 12-15 minutes, or until the salmon is cooked through and the asparagus is tender yet crisp.
While the salmon and asparagus roast, prepare the quinoa. If not already cooked, rinse 1/4 cup dry quinoa and cook it according to package instructions to yield about 1/2 cup cooked quinoa. For a creamier texture, stir in a splash of water or a small dollop of Greek yogurt after cooking.
Plate the roasted salmon and asparagus alongside the creamy quinoa. Optionally, drizzle any remaining date glaze over the dish for extra flavor.
Serve immediately and enjoy your balanced, nutrient-rich meal.