Grilled Salmon with Asparagus and Quinoa

Instructions

1. 1Measure 1 cup of quinoa into a medium saucepan. Add 2 cups of water and 1/4 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the grill. Preheat your grill to medium-high heat, about 205°C (200°C).
3. 3In a small bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 cloves of minced garlic, and 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. 4Place the 4 6-ounce salmon fillets on a plate. Brush both sides of each salmon fillet generously with the olive oil and lemon juice mixture.
5. 5Place the salmon fillets on the preheated grill. Grill for 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork, reaching an internal temperature of 63°C.
6. 6While the salmon is grilling, prepare the asparagus. Snap off the tough woody ends of the about 450 g of asparagus. In a medium bowl, toss the asparagus with the remaining 1 tablespoon of olive oil, and the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
7. 7Place the seasoned asparagus on the grill. Grill for 3-4 minutes, turning occasionally, until the asparagus is tender-crisp and slightly charred.
8. 8Fluff the cooked quinoa with a fork. Serve the grilled salmon fillets alongside the grilled asparagus and the fluffy quinoa.

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