By Rui Reis
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa is cooking, wash and trim the asparagus. Place it on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper to taste, and toss to coat. Arrange in a single layer.
Cut one lemon into thin slices and set aside. Juice the other lemon and combine with 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and chopped fresh dill in a small bowl. Mix well.
Place the salmon fillets on another baking sheet lined with parchment paper. Brush the fillets with the lemon-dill mixture and top each fillet with lemon slices.
Place the baking sheet with the asparagus and the salmon in the preheated oven. Roast the asparagus for 12-15 minutes and bake the salmon for 15-18 minutes, or until the asparagus is tender and the salmon is opaque and flakes easily with a fork.
Once cooked, serve the salmon alongside the quinoa and roasted asparagus. Garnish with additional dill if desired.
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This Dinner Healthy Seafood Gluten-Free recipe is ready in 45 minutes and features Salmon fillets, Quinoa, Asparagus and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa is cooking, wash and trim the asparagus. Place it on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper to taste, and toss to coat. Arrange in a single layer.
Cut one lemon into thin slices and set aside. Juice the other lemon and combine with 2 tablespoons of olive oil, minced garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and chopped fresh dill in a small bowl. Mix well.
Place the salmon fillets on another baking sheet lined with parchment paper. Brush the fillets with the lemon-dill mixture and top each fillet with lemon slices.
Place the baking sheet with the asparagus and the salmon in the preheated oven. Roast the asparagus for 12-15 minutes and bake the salmon for 15-18 minutes, or until the asparagus is tender and the salmon is opaque and flakes easily with a fork.
Once cooked, serve the salmon alongside the quinoa and roasted asparagus. Garnish with additional dill if desired.
Calories per Serving: 550
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