NUTRITION

SERVINGS

INGREDIENTS

5 oz salmon fillet

1 cup asparagus

0.13 cup quinoa

0.5 tsp olive oil

1 tbsp fresh parsley

1 tsp dried oregano

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 2

  Preheat your grill or a cast-iron grill pan to medium-high heat.

• 3

  Finely mince the garlic clove and roughly chop the fresh parsley.

• 4

  In a small bowl, whisk together the olive oil, juice from the half lemon, minced garlic, dried oregano, sea salt, and black pepper to create a marinade.

• 5

  Brush the salmon fillet and the trimmed asparagus spears generously with the prepared lemon-herb mixture.

• 6

  Place the salmon on the grill skin-side down and cook for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is opaque and flakes easily.

• 7

  Grill the asparagus alongside the salmon for 3-5 minutes, turning occasionally until tender and lightly charred.

• 8

  Fluff the cooked quinoa with a fork and serve the grilled salmon and asparagus over the top, garnishing with the fresh parsley.