NUTRITION

SERVINGS

INGREDIENTS

10 oz salmon fillet

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 whole lemon

1 tbsp fresh dill

1 tbsp fresh parsley

1 clove garlic

0.25 cup plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the salmon fillet and trimmed asparagus spears on a large sheet pan lined with parchment paper.

• 3

  Drizzle the salmon and asparagus with the extra virgin olive oil, then season evenly with sea salt and black pepper.

• 4

  Mince the garlic clove, fresh dill, and fresh parsley; sprinkle half of this herb mixture over the salmon and asparagus.

• 5

  Slice half of the lemon into thin rounds and place them on top of the salmon; squeeze the juice from the remaining half into a small bowl.

• 6

  Bake for 12-15 minutes until the salmon flakes easily with a fork and the asparagus is tender and slightly charred.

• 7

  In the small bowl with the lemon juice, whisk together the plain Greek yogurt and the remaining half of the fresh herb mixture.

• 8

  Serve the warm salmon and roasted asparagus over the cooked quinoa, finishing with a dollop of the herbed yogurt sauce.