YOUR SOLIN GENERATED RECIPE
Lemon-Garlic Salmon and Asparagus Quinoa Bowl
Oven-roasted salmon fillets and snap-crisp asparagus served over a bed of fluffy quinoa, all infused with a bright and zesty lemon-garlic drizzle.
INGREDIENTS
8 oz salmon fillet
0.33 cup dry quinoa
10 medium asparagus spears
1.5 tbsp extra virgin olive oil
2 cloves garlic
0.5 whole lemon
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp dried oregano
PREPARATION
Rinse the quinoa under cold water and place in a small saucepan with 0.66 cup of water.
Bring quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Place the salmon fillets and the trimmed asparagus spears onto the prepared baking sheet.
In a small jar, whisk the olive oil, minced garlic, lemon juice, sea salt, black pepper, and dried oregano.
Drizzle the herb oil over the salmon and asparagus, tossing the vegetables slightly to coat.
Roast for 12 to 15 minutes until the salmon is opaque and the asparagus is tender-crisp.
Fluff the quinoa with a fork and serve as a base for the roasted salmon and asparagus.