NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.33 cup cooked quinoa

1 cup asparagus

0.5 cup grape tomatoes

1.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and place them on the sheet with the grape tomatoes.

• 3

  Drizzle the vegetables with 0.5 tsp of olive oil and a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes begin to blister.

• 5

  Pat the salmon dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining 1 tsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the salmon skin-side up in the pan and sear for 4 minutes until a golden crust forms, then flip and cook for 3-4 more minutes.

• 8

  To serve, place the fluffed quinoa on a plate, top with the roasted vegetables and salmon, and finish with a bright squeeze of lemon juice.