Ingredients
– 4 oz salmon fillet
– 1 tsp mixed herbs (like dill, parsley)
– 1 cup asparagus spears
– 1 tsp olive oil
– ½ cup quinoa (dry)
– Salt and pepper to taste
– 1 lemon (juiced)
Instructions
1-Prep Your Mise en Place: First Step: Gather gear and rinse ingredients. Preheat oven to 400°F. Pat salmon dry, season with 1 tsp herbs, salt, pepper, and lemon juice. Trim asparagus ends. Rinse ½ cup quinoa, boil in 1 cup water with pinch salt. Simmer 12 minutes.
2-Cook the Star Players: Second Step: Line a baking sheet with foil. Place salmon skin-side down. Toss asparagus with 1 tsp olive oil, salt, spread beside salmon. Slide into hot oven. Bake 12-15 minutes till salmon flakes easy and asparagus tender-crisp. Pro move: Broil last 2 minutes for char.
3-Assemble and Rest: Third Step: Fluff cooked quinoa. Squeeze extra lemon over fish and veg. Let rest 2 minutes for juices to settle. Plate quinoa base, top with salmon and asparagus.
4-Finishing Touches and Serving: Final Step: Garnish with herb sprigs or chili flakes for kick. Serve hot with side salad from our collection.
Last Step:
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⏱️ Prep ingredients in advance or use pre-chopped veggies to stay under 30 minutes.
🥦 Focus on balanced plates: half veggies, quarter protein, quarter grains for optimal health.
🍲 Double recipes for leftovers to save time on busy days.
- Prep Time: Varies (under 30 minutes)
- Cook Time: Varies (under 30 minutes)
- Category: Dinner Collection
- Method: Various
- Cuisine: Various
- Diet: Healthy, Balanced
Nutrition
- Serving Size: Varies
- Calories: Varies (typically 300-500 kcal per serving)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies