YOUR SOLIN GENERATED RECIPE
Lemon-Garlic Salmon and Asparagus Meal Prep
Sheet-pan roasted salmon and snap-crisp asparagus served over fluffy quinoa, finished with a bright and zesty lemon-garlic glaze that keeps every bite vibrant.
INGREDIENTS
4.8 oz salmon fillet
0.25 cup dry quinoa
0.5 cup water
8 medium asparagus spears
1 tbsp extra virgin olive oil
2 cloves garlic
0.5 whole lemons
0.5 tsp sea salt
0.5 tsp black pepper
2 tsp dried oregano
PREPARATION
Rinse 3 cups of dry quinoa and combine with 6 cups of water in a large pot.
Bring to a boil, then cover and simmer on low for 15 minutes until the water is absorbed.
Preheat the oven to 400°F and line two large baking sheets with parchment paper for easy cleanup.
Arrange the salmon fillets and the trimmed asparagus spears across the prepared baking sheets.
In a medium bowl, whisk the olive oil, minced garlic, juice from the lemons, sea salt, black pepper, and dried oregano.
Brush the lemon-garlic mixture 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 divide into 8 meal prep containers, topping each with a salmon fillet and asparagus.