By Rui Reis
Preheat your oven to 400°F (200°C).
Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes. Fluff with a fork.
While the quinoa is cooking, trim the ends of the asparagus and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Spread the asparagus on a baking sheet lined with parchment paper.
Place the salmon fillets on a separate baking sheet lined with parchment paper. Mince 2 cloves of garlic and combine with 2 tablespoons of fresh dill, 2 tablespoons of olive oil, the juice of 1 lemon, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl.
Brush the lemon-dill mixture over the salmon fillets evenly. Optionally, place thin lemon slices on top of each fillet for extra flavor.
Place both the asparagus and salmon in the preheated oven. Roast the asparagus for about 15-20 minutes until tender and slightly crispy. Bake the salmon for 12-15 minutes or until it is cooked through and flakes easily with a fork.
Once everything is cooked, serve the salmon fillets over a bed of quinoa with roasted asparagus on the side. Garnish with additional fresh dill and lemon wedges if desired.
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This Main Course Seafood Healthy 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 1 cup of quinoa under cold water in a fine-mesh sieve. Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes. Fluff with a fork.
While the quinoa is cooking, trim the ends of the asparagus and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Spread the asparagus on a baking sheet lined with parchment paper.
Place the salmon fillets on a separate baking sheet lined with parchment paper. Mince 2 cloves of garlic and combine with 2 tablespoons of fresh dill, 2 tablespoons of olive oil, the juice of 1 lemon, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl.
Brush the lemon-dill mixture over the salmon fillets evenly. Optionally, place thin lemon slices on top of each fillet for extra flavor.
Place both the asparagus and salmon in the preheated oven. Roast the asparagus for about 15-20 minutes until tender and slightly crispy. Bake the salmon for 12-15 minutes or until it is cooked through and flakes easily with a fork.
Once everything is cooked, serve the salmon fillets over a bed of quinoa with roasted asparagus on the side. Garnish with additional fresh dill and lemon wedges if desired.
Calories per Serving: 550
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