Grilled Salmon with Asparagus and Quinoa

Ingredients

• 4 each Salmon Fillets
• about 450 g Asparagus
• 1 cup Quinoa
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, which is about 205°C (200°C).
2. 2Measure 1 cup of quinoa into a medium pot. Add 2 cups of water and 0.25 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. Let it sit, covered, off the heat for 5 minutes.
3. 3In a medium bowl, combine the about 450 g of asparagus with 1 tablespoon of olive oil, 0.25 teaspoon of the salt, and 0.25 teaspoon of the black pepper. Toss to coat the asparagus evenly.
4. 4In the same bowl, place the 4 salmon fillets. Brush them with the remaining 1 tablespoon of olive oil. Sprinkle the 1 teaspoon of garlic powder, the remaining 0.25 teaspoon of salt, and the remaining 0.25 teaspoon of black pepper over the salmon.
5. 5Place the salmon fillets on the preheated grill. Grill for 4-5 minutes per side. The salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
6. 6Place the seasoned asparagus on the grill. Grill for 3-4 minutes, turning occasionally, until the asparagus is tender-crisp. It should still have a slight bite.
7. 7Fluff the cooked quinoa with a fork. Serve the grilled salmon and asparagus over a bed of the fluffy quinoa. Drizzle everything with the 2 tablespoons of lemon juice just before serving.

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