NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.13 cup Dry quinoa

1 cup Asparagus spears

0.25 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Rinse the quinoa thoroughly in a fine-mesh sieve, then place it in a small saucepan with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While the quinoa cooks, trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 4

  Place the salmon fillet on the other side of the baking sheet.

• 5

  Mince the garlic clove and whisk it in a small bowl with the olive oil, dried oregano, sea salt, and black pepper.

• 6

  Drizzle the herb oil mixture over both the salmon and the asparagus, using a brush or clean hands to ensure the salmon is well-coated and the asparagus is tossed evenly.

• 7

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

• 8

  Remove from the oven and squeeze the fresh lemon juice over the salmon and vegetables.

• 9

  Fluff the cooked quinoa with a fork and serve it as a base for the roasted salmon and asparagus.