NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 tsp olive oil

1 cup asparagus

0.13 cup quinoa

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.

• 4

  Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 5

  Remove the salmon from the pan and set aside; add the trimmed asparagus and minced garlic to the same skillet, sautéing for 3-4 minutes until crisp-tender.

• 6

  In a small bowl, whisk together the lemon juice, lemon zest, and chopped fresh parsley.

• 7

  Plate the cooked quinoa and top with the salmon and asparagus, then drizzle the lemon-herb sauce over the entire dish.