YOUR SOLIN GENERATED RECIPE
Grilled Salmon with Roasted Asparagus and Quinoa
Grilled salmon fillet served alongside fluffy quinoa and tender roasted asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cooked Quinoa
10 spears Asparagus
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your grill to medium-high heat and your oven to 400°F for the asparagus.
Toss the asparagus spears with half of the olive oil and a pinch of sea salt on a baking sheet.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
Brush the salmon fillet with the remaining olive oil and season with salt and pepper.
Place the salmon on the grill and cook for 4-5 minutes per side until it flakes easily with a fork.
Warm the pre-cooked quinoa in a small saucepan or microwave until fluffy.
Plate the grilled salmon over the quinoa with the roasted asparagus on the side.
Finish the dish with a generous squeeze of fresh lemon juice for a bright pop of flavor.