Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on or off
  • 2 tablespoons/30ml olive oil
  • 2 tablespoons/30ml fresh lemon juice
  • 1 tablespoon/15ml chopped fresh herbs (parsley, dill, thyme – a mix is great!)
  • 1 clove garlic, minced
  • 1/4 teaspoon/1.5ml salt
  • 1/4 teaspoon/1.5ml black pepper
  • 1 pound/450g asparagus, trimmed
  • 1 tablespoon/15ml olive oil (for asparagus)
  • 1/4 teaspoon/1.5ml salt (for asparagus)
  • 1/4 teaspoon/1.5ml black pepper (for asparagus)
  • 1/2 cup/100g dry quinoa, rinsed
  • 1 cup/240ml water or vegetable broth

Instructions:

  1. In a small bowl, combine olive oil, lemon juice, herbs, garlic, salt, and pepper to prepare the salmon marinade.
  2. Place the salmon fillets in a shallow dish and pour the marinade over them. Turn to coat. Let it sit for at least 10 minutes.
  3. Toss the trimmed asparagus with olive oil, salt, and pepper on the baking sheet.
  4. Arrange the marinated salmon on the same baking sheet, spaced apart from the asparagus. Bake in a preheated oven at 400°F/200°C for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
  5. While the salmon and asparagus are baking, combine quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
  6. Fluff the cooked quinoa with a fork. Serve the baked salmon and roasted asparagus over a bed of quinoa.