Salmon with Roasted Asparagus and Quinoa

Ingredients

• 4 6 oz Salmon Fillets
• 1 lb Asparagus
• 1 cup Quinoa
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups Water

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Measure the 1 cup of quinoa into a medium saucepan. Add the 2 cups of water and 1/4 teaspoon of salt. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed. Once cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
3. 3While the quinoa is cooking, prepare the asparagus. Trim the tough ends off the 1 lb of asparagus. In a medium bowl, toss the asparagus with 1 tablespoon of the 2 tablespoons of olive oil, the 1/4 teaspoon of salt, and the 1/4 teaspoon of black pepper until evenly coated. Spread the seasoned asparagus in a single layer on one side of a baking sheet.
4. 4Prepare the salmon. Pat the 4 6 oz salmon fillets dry with a paper towel. Place the salmon fillets on the other side of the same baking sheet as the asparagus, or on a separate baking sheet if preferred. Drizzle the remaining 1 tablespoon of the 2 tablespoons of olive oil over the salmon fillets. Sprinkle the 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and a pinch more salt and pepper over the salmon.
5. 5Bake the salmon and asparagus for 12 to 15 minutes. The asparagus should be tender-crisp, and the salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. 6Add the 2 tablespoons of lemon juice to the cooked salmon fillets. Serve the salmon and roasted asparagus immediately over the prepared fluffy quinoa.

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