Salmon with Roasted Asparagus and Quinoa

Ingredients

• 4 each Salmon fillets
• 1 pound Asparagus
• 1 cup Quinoa
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Rinse the 1 cup of quinoa thoroughly under cold water. Place the rinsed quinoa in a medium saucepan with 2 cups of water and a pinch of the 0.5 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Let it sit, covered, off the heat for 5 minutes, then fluff with a fork.
3. 3While the quinoa cooks, prepare the asparagus. Trim the tough ends off the 1 pound of asparagus. In a medium bowl, toss the asparagus with 1 tablespoon of the 2 tablespoons olive oil, the 0.25 teaspoon black pepper, and the remaining 0.5 teaspoon salt. Spread the seasoned asparagus in a single layer on one half of a baking sheet.
4. 4Prepare the salmon. Place the 4 salmon fillets on the other half of the same baking sheet. Drizzle the salmon fillets with the remaining 1 tablespoon of olive oil and the 2 tablespoons lemon juice. Sprinkle the salmon evenly with the 0.5 teaspoon garlic powder, a pinch of the 0.5 teaspoon salt, and a pinch of the 0.25 teaspoon black pepper.
5. 5Bake the salmon and asparagus for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The asparagus is tender when pierced with a fork.
6. 6Serve the 4 salmon fillets and roasted asparagus over a generous portion of the cooked quinoa.

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