Baked Salmon with Roasted Asparagus & Quinoa

The flagship healthy dinner. Omega-3s from salmon, complete protein from quinoa, folate from asparagus.

Ingredients

• 7 oz salmon fillet
• 1 bunch asparagus, trimmed

½ cup cooked quinoa (warm)

• 1 lemon
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Fresh dill (or dried)
• Salt, pepper, paprika
• Optional: 1 tsp capers

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil.
2. Arrange asparagus on half the baking sheet. Drizzle with 1 tbsp olive oil, salt, pepper.
3. Place salmon fillet on the other half. Drizzle remaining olive oil over fish.
4. Top salmon with minced garlic, dill, lemon slices, paprika, salt, and pepper.
5. Roast 18–22 minutes until salmon flakes easily with a fork.
6. Serve over warmed quinoa with lemon wedge.

Notes

Salmon is done when the center turns from translucent to opaque and easily flakes. At 425°F, a 1-inch thick fillet takes about 12 minutes per inch. Don’t overcook — salmon continues cooking after you remove it from the oven.

Nutrition

Calories: 520 | Protein: 52g | Carbs: 32g | Fat: 22g | Fiber: 7g