Name: Seared Salmon with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Wild Sockeye Salmon Fillet; 0.5 cup Cooked Quinoa; 1 cup Asparagus; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/4 tsp Garlic Powder; 1/4 tsp Sea Salt; 1/4 tsp Black Pepper

Nutrition

Per serving

425 calories

Protein: 46g; 43% of calories
Carbs: 27g; 25% of calories
Fat: 15g; 32% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender.
While the asparagus roasts, cook the quinoa according to package instructions until light and fluffy.
Season the salmon fillet with garlic powder and the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque and flakes easily.
Plate the salmon over a bed of quinoa with the roasted asparagus and finish with a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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