Dairy-Free Salmon with Roasted Asparagus and Quinoa

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Measure the 1 cup of quinoa into a medium saucepan. Add 2 cups of water and 1/4 teaspoon of the salt. 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. Let it sit, covered, off the heat for 5 minutes before fluffing with a fork.
3. 3While the quinoa cooks, prepare the asparagus. Trim the tough ends off the about 450 g of asparagus. Place the trimmed asparagus on one side of a large baking sheet. Drizzle the asparagus with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Toss gently to coat.
4. 4Place the 4 6oz salmon fillets on the other side of the same baking sheet, next to the asparagus. Drizzle the salmon fillets with the remaining 1 tablespoon of olive oil and the 1 tablespoon of lemon juice. Sprinkle the salmon evenly with the 1/2 teaspoon of garlic powder, 1 teaspoon of dried dill, the remaining 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper.
5. 5Place the baking sheet with the salmon and asparagus into the preheated oven. Bake for 12-15 minutes. The salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C. The asparagus should be tender-crisp.
6. 6Serve the cooked salmon fillets alongside the roasted asparagus, with the fluffy quinoa on the side.

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