By Rui Reis
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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 and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
Trim the tough ends off the asparagus. Toss with 1 tablespoon of olive oil, salt, and pepper. Arrange on one side of the prepared baking sheet.
Place the salmon fillets on the other side of the baking sheet. Drizzle each fillet with 1 tablespoon of olive oil and season with salt and pepper.
Zest the lemon and distribute half of the zest over the salmon. Juice half of the lemon and drizzle the juice over the salmon.
Mince the garlic. Mix it with the remaining lemon zest and chopped dill. Sprinkle this mixture over the salmon fillets evenly.
Place the baking sheet in the oven and roast for 15-20 minutes, or until the salmon is cooked through and the asparagus is tender.
Serve the salmon with the roasted asparagus and quinoa on the side, garnished with additional lemon slices if desired.
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This Dinner Seafood Healthy Gluten-Free recipe is ready in 45 minutes and features Salmon fillets, Quinoa, Asparagus and other delicious ingredients. Contains 560 calories total.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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 and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
Trim the tough ends off the asparagus. Toss with 1 tablespoon of olive oil, salt, and pepper. Arrange on one side of the prepared baking sheet.
Place the salmon fillets on the other side of the baking sheet. Drizzle each fillet with 1 tablespoon of olive oil and season with salt and pepper.
Zest the lemon and distribute half of the zest over the salmon. Juice half of the lemon and drizzle the juice over the salmon.
Mince the garlic. Mix it with the remaining lemon zest and chopped dill. Sprinkle this mixture over the salmon fillets evenly.
Place the baking sheet in the oven and roast for 15-20 minutes, or until the salmon is cooked through and the asparagus is tender.
Serve the salmon with the roasted asparagus and quinoa on the side, garnished with additional lemon slices if desired.
Calories per Serving: 560
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