By Light Darko
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water using a fine mesh strainer.
In a medium pot, bring 2 cups of water to a boil and add the rinsed quinoa with 1/2 teaspoon of salt.
Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 more minutes, then fluff with a fork.
While the quinoa is cooking, trim the tough ends of the asparagus and place the asparagus spears on a baking sheet.
Drizzle 1 tablespoon of olive oil over the asparagus, and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat evenly.
Lay the salmon fillets on a separate baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the salmon fillets and sprinkle them with the remaining salt and pepper. Slice the lemon in half and squeeze the juice of one half over the salmon, reserving the other half for serving.
Place both the salmon and asparagus in the preheated oven and bake for about 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender yet crisp.
Serve the baked salmon on plates alongside the cooked quinoa and roasted asparagus. Garnish with lemon slices from the remaining lemon half if desired.
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This Main Course Healthy Gluten-Free Dinner recipe is ready in 35 minutes and features Salmon fillets, Quinoa, Asparagus and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water using a fine mesh strainer.
In a medium pot, bring 2 cups of water to a boil and add the rinsed quinoa with 1/2 teaspoon of salt.
Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 more minutes, then fluff with a fork.
While the quinoa is cooking, trim the tough ends of the asparagus and place the asparagus spears on a baking sheet.
Drizzle 1 tablespoon of olive oil over the asparagus, and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat evenly.
Lay the salmon fillets on a separate baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the salmon fillets and sprinkle them with the remaining salt and pepper. Slice the lemon in half and squeeze the juice of one half over the salmon, reserving the other half for serving.
Place both the salmon and asparagus in the preheated oven and bake for about 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender yet crisp.
Serve the baked salmon on plates alongside the cooked quinoa and roasted asparagus. Garnish with lemon slices from the remaining lemon half if desired.
Calories per Serving: 550
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