Sunrise Mediterranean Salmon with Lemon-Herb Quinoa and Fennel Asparagus

Ingredients

• 2 unit Salmon Fillets
• 0.5 cup Quinoa
• 1 bunch Asparagus
• 1 small Fennel Bulb
• 1 unit Lemon
• 2 tbsp Fresh Dill
• 2 tbsp Fresh Parsley
• 2 cloves Garlic
• 2 tbsp Extra Virgin Olive Oil
• 0.5 tsp Black Pepper
• 1 cup Water or Low-Sodium Vegetable Broth

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Cook the Quinoa: In a small saucepan, combine the rinsed quinoa and 1 cup of water or low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
3. Prepare Vegetables: On the lined baking sheet, toss the trimmed asparagus and sliced fennel with 1 tablespoon of olive oil and a quarter teaspoon of black pepper. Spread them in a single layer.
4. Prepare Salmon: Pat the salmon fillets dry. Place them on the same baking sheet alongside the vegetables. Drizzle the salmon with the remaining 1 tablespoon of olive oil. Season with the minced garlic and a quarter teaspoon of black pepper. Squeeze half of the lemon over the salmon, and place a few lemon slices on top of each fillet.
5. Roast and Bake: Place the baking sheet in the preheated oven. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
6. Finish Quinoa: While the salmon and vegetables are baking, fluff the cooked quinoa with a fork. Stir in the chopped fresh dill, chopped fresh parsley, and the zest of half a lemon. Adjust seasoning with a tiny pinch of pepper if desired (no salt needed).
7. Serve: Divide the lemon-herb quinoa between two plates. Top with a salmon fillet and a generous portion of the roasted asparagus and fennel. Serve immediately.

Nutrition (per serving)