Grilled Lemon Garlic Salmon with Quinoa and Roasted Asparagus

Step 1: Cook the quinoa

Add the quinoa and 2 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed.

• 1 cup quinoa
• 2 cups water

Step 2: Roast the asparagus

Preheat oven to 400°F. Toss the asparagus with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 10-12 minutes until tender.

• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste

Step 3: Prepare the salmon

Zest one lemon and set the zest aside. Juice both lemons into a shallow baking dish. Add the minced garlic, oregano, 1 tablespoon olive oil, salt and pepper. Add the salmon fillets and turn to coat. Let marinate for 10-15 minutes.

• 4 (6 ounce) salmon fillets
• 2 lemons, juiced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• Zest of 1 lemon

Step 4: Grill the salmon

Preheat grill to medium-high heat. Grill the salmon for 4-6 minutes per side, until cooked through.

• Marinated salmon from step 3

Step 5: Serve

Fluff the cooked quinoa with a fork and transfer to a serving bowl. Top with the grilled salmon and roasted asparagus. Garnish with the reserved lemon zest.