Salmon with Quinoa and Asparagus

3 oz baked salmon (85g), 1/2 cup cooked quinoa (90g), 1 cup roasted asparagus (120g)

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 1

Ingredients:

• 3 oz (85 g) salmon fillet

• 1/2 cup (90 g) quinoa

• 1 cup (120 g) asparagus, trimmed

• 1 tsp olive oil

• Salt, pepper, and lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Rinse the salmon and pat it dry. Season with salt, pepper, and a squeeze of lemon juice. Place on the baking sheet and bake for 12-15 minutes.

3. Rinse the quinoa under cold water. Add to a pot with 1 cup of water, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.

4. Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast alongside the salmon for 10-12 minutes.

5. Serve the salmon with the cooked quinoa and roasted asparagus.

Flavoring Options:

1. Lemon-Caper Vinaigrette: Combine lemon juice, capers, Dijon mustard, and a touch of olive oil (~20 calories/tbsp).

2. Herbed Quinoa: Mix quinoa with parsley, dill, and a squeeze of fresh lemon juice (0 calories).

3. Zesty Asparagus: Toss asparagus with a pinch of red pepper flakes and garlic powder before roasting (0 calories).