Ingredients:

  • 2 (6-ounce/170g each) salmon fillets
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh herbs (parsley, dill, chives)
  • Salt and freshly ground black pepper to taste
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup quinoa, rinsed
  • 1 cup water or vegetable broth
  • Pinch of salt

Instructions:

  1. Combine quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
  2. Preheat oven to 400°F (200°C). In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, and herbs. Season with salt and pepper. Place salmon fillets on a baking sheet lined with parchment paper (if using). Brush salmon with the lemon herb mixture.
  3. Toss asparagus with olive oil, salt, and pepper on the same baking sheet (or a separate one if needed).
  4. Bake salmon and asparagus for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. The internal temperature of the salmon should reach 145°F (63°C).
  5. Divide quinoa between two plates. Top with baked salmon and roasted asparagus. Garnish with extra lemon wedges and fresh herbs, if desired.