This is a simple, wholesome recipe that cooks in about 25 minutes.

Salmon, Quinoa, and Asparagus

• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon fresh dill (less if dried)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Directions

Salmon:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium baking dish, and cover with the marinade. *You can marinate it for up to an hour – but I did it for just 10 minutes and it was wonderful.
3. Bake 25 to 35 minutes, until easily flaked with a fork.

Quinoa:

1. If boxed, follow directions.
2. If bulk, the quinoa should be cooked one cup quinoa to two cups water. Rinse thoroughly and let soak in water for 20-30 minutes.
3. Drain, and add 2x the amount of water as quinoa.
4. Bring to a boil. Cover, simmer on low for 15-20 minutes. Quinoa should be slightly al dente and easily separate with a fork.
5. Remove from heat, fluff with fork.
6. Serve with the juice from the baked salmon marinade drizzled over if desired.

Tags: Cooking, Fish