By Rui Reis
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse and trim the asparagus, removing the woody ends. Arrange the asparagus on one side of the prepared baking sheet.
In a small bowl, mix 1 tablespoon of olive oil, 1 minced garlic clove, salt, and pepper. Drizzle this mixture over the asparagus and toss to coat.
Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper. Place the fillets on the other side of the baking sheet.
In a separate small bowl, combine 2 tablespoons of olive oil, juice from half the lemon, 2 minced garlic cloves, and 1 tablespoon of chopped fresh dill. Drizzle this mixture over the salmon fillets.
Slice the remaining half of the lemon into thin rings and place on top of each salmon fillet.
Bake in the preheated oven for 18-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
While the salmon is baking, rinse the quinoa under cold water. In a medium saucepan, add 1 cup of quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender.
Once the quinoa is cooked, fluff it with a fork and stir in 1 tablespoon of chopped fresh dill.
Serve each salmon fillet with a portion of quinoa and roasted asparagus. Garnish with additional dill if desired.
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By Rui Reis
This Main Course Healthy Seafood Gluten-Free recipe is ready in 45 minutes and features Salmon fillets, Quinoa, Asparagus and other delicious ingredients. Contains 500 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rinse and trim the asparagus, removing the woody ends. Arrange the asparagus on one side of the prepared baking sheet.
In a small bowl, mix 1 tablespoon of olive oil, 1 minced garlic clove, salt, and pepper. Drizzle this mixture over the asparagus and toss to coat.
Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper. Place the fillets on the other side of the baking sheet.
In a separate small bowl, combine 2 tablespoons of olive oil, juice from half the lemon, 2 minced garlic cloves, and 1 tablespoon of chopped fresh dill. Drizzle this mixture over the salmon fillets.
Slice the remaining half of the lemon into thin rings and place on top of each salmon fillet.
Bake in the preheated oven for 18-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
While the salmon is baking, rinse the quinoa under cold water. In a medium saucepan, add 1 cup of quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender.
Once the quinoa is cooked, fluff it with a fork and stir in 1 tablespoon of chopped fresh dill.
Serve each salmon fillet with a portion of quinoa and roasted asparagus. Garnish with additional dill if desired.
Calories per Serving: 500
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