Garlic Lemon Herb Grilled Salmon with Roasted Asparagus and Quinoa

Step 1: Marinate the Salmon

In a small bowl, whisk together the olive oil, minced garlic, lemon juice, parsley, dill, oregano, salt, and black pepper. Place the salmon fillets in a shallow dish and pour the marinade over the fish. Let it marinate for 15-30 minutes.

• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• 1 tablespoon chopped dill
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 salmon fillets

Step 2: Roast the Asparagus

Preheat the oven to 400°F (200°C). Place the trimmed asparagus on a baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss to coat. Roast the asparagus in the preheated oven for 15-20 minutes, until tender and slightly charred.

• 1 lb asparagus (trimmed)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 3: Grill the Salmon

Preheat a grill pan over medium-high heat. Remove the salmon fillets from the marinade and place them on the grill pan. Cook for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Step 4: Serve the Meal

To serve, divide the cooked quinoa among plates. Top with grilled salmon fillets and roasted asparagus. Garnish with lemon wedges.

• Cooked quinoa
• Grilled salmon fillets from step 3
• Roasted asparagus from step 2
• Lemon wedges