Rich in Omega-3 fatty acids, complete plant proteins, and fibrous greens.
Ingredients
- 2 salmon fillets (approx. 5 oz each)
- 1 bunch asparagus, woody ends trimmed
- 1/2 cup dry quinoa, rinsed
- 1 cup low-sodium vegetable broth (for cooking quinoa)
- 1 lemon, sliced into rounds
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried dill
- Salt and pepper to taste
Preparation Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small pot, combine the dry quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
- Place the salmon fillets and asparagus spears on the prepared baking sheet.
- Drizzle olive oil and minced garlic over both the salmon and asparagus. Season with dill, salt, and pepper. Lay lemon slices on top of the salmon fillets.
- Bake in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp. Serve alongside the cooked quinoa.
