NUTRITION

SERVINGS

INGREDIENTS

5.5 oz salmon fillet

0.25 cup dry quinoa

0.5 cup water

1 cup asparagus

0.5 tsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp non-fat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Rinse the dry quinoa under cold water and combine it with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until the liquid is absorbed.

• 3

  Place the salmon fillet and trimmed asparagus spears on the prepared baking sheet.

• 4

  Drizzle the salmon and asparagus with olive oil, then season with minced garlic, half of the lemon zest, sea salt, and black pepper.

• 5

  Bake in the center of the oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork and the asparagus is tender-crisp.

• 6

  In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, and finely chopped fresh dill to create a zesty cream sauce.

• 7

  Fluff the cooked quinoa with a fork, stir in the remaining lemon zest, and serve it alongside the salmon and roasted asparagus, topped with a dollop of the dill sauce.