By Emily Grant
Rinse the quinoa under cold water. Add 1 cup of quinoa and 2 cups of water to a medium saucepan. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa is cooking, preheat the oven to 400°F (200°C).
Trim the woody ends off the asparagus. Place the asparagus on a baking sheet, and drizzle with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Place the salmon fillets on the same baking sheet, skin side down, alongside the asparagus. Drizzle the fillets with the remaining 1 tablespoon of olive oil, and season with salt and pepper. Top each fillet with 2 lemon slices.
Place the baking sheet in the preheated oven and roast for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork and the asparagus is tender but still crisp.
Serve the salmon and asparagus over a bed of quinoa, garnished with additional lemon slices if desired.
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This Main Course Healthy Seafood recipe is ready in 35 minutes and features salmon fillets, asparagus, quinoa and other delicious ingredients. Contains 480 calories total.
Rinse the quinoa under cold water. Add 1 cup of quinoa and 2 cups of water to a medium saucepan. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.
While the quinoa is cooking, preheat the oven to 400°F (200°C).
Trim the woody ends off the asparagus. Place the asparagus on a baking sheet, and drizzle with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Place the salmon fillets on the same baking sheet, skin side down, alongside the asparagus. Drizzle the fillets with the remaining 1 tablespoon of olive oil, and season with salt and pepper. Top each fillet with 2 lemon slices.
Place the baking sheet in the preheated oven and roast for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork and the asparagus is tender but still crisp.
Serve the salmon and asparagus over a bed of quinoa, garnished with additional lemon slices if desired.
Calories per Serving: 480
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