NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 cup asparagus spears

0.25 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Wash the asparagus and snap off the tough, woody ends, then place the spears on one side of the prepared baking sheet.

• 3

  Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.

• 4

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb mixture evenly over the salmon and the asparagus, using a brush or your hands to ensure the asparagus is well coated.

• 6

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

• 7

  Transfer the roasted salmon and asparagus to a plate and serve immediately over the warm, fluffy cooked quinoa.