By Nathan Haskins
Preheat the oven to 400°F (200°C).
Rinse the quinoa under cold water. In a small pot, add the quinoa and 1 cup of water. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, wash and trim the asparagus. Toss the asparagus spears with half of the olive oil, salt, and pepper.
Place the asparagus on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes until tender and lightly browned.
Meanwhile, mince the garlic and juice half of the lemon. In a small bowl, combine minced garlic, lemon juice, the remaining olive oil, salt, and pepper to make a dressing.
Rub the salmon fillet with the prepared dressing. Place the salmon on another baking sheet lined with parchment paper.
Bake the salmon in the oven with the asparagus for about 10-12 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Slide some lemon slices and the other half of the lemon juice over the cooked salmon for added flavor.
To serve, divide the quinoa among plates, top with the salmon fillet, and arrange roasted asparagus on the side. Garnish with additional lemon slices if desired.
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This Main Course Healthy Dinner recipe is ready in 40 minutes and features Salmon fillet, Quinoa, Asparagus and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 400°F (200°C).
Rinse the quinoa under cold water. In a small pot, add the quinoa and 1 cup of water. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, wash and trim the asparagus. Toss the asparagus spears with half of the olive oil, salt, and pepper.
Place the asparagus on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes until tender and lightly browned.
Meanwhile, mince the garlic and juice half of the lemon. In a small bowl, combine minced garlic, lemon juice, the remaining olive oil, salt, and pepper to make a dressing.
Rub the salmon fillet with the prepared dressing. Place the salmon on another baking sheet lined with parchment paper.
Bake the salmon in the oven with the asparagus for about 10-12 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Slide some lemon slices and the other half of the lemon juice over the cooked salmon for added flavor.
To serve, divide the quinoa among plates, top with the salmon fillet, and arrange roasted asparagus on the side. Garnish with additional lemon slices if desired.
Calories per Serving: 480
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