30 minutes
2 servings
Spiced Grilled Salmon with Lemon-Garlic Asparagus and Quinoa
A vibrant and nutritious dish featuring perfectly grilled salmon seasoned with a blend of spices, accompanied by lemon-garlic asparagus and fluffy quinoa.
Ingredients
- 2 (4-6 oz) salmon fillets
- 1 cup asparagus, trimmed
- 1/2 cup quinoa
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Rinse the quinoa under cold water. In a small pot, bring 1 cup of water to a boil, add the quinoa, cover, and simmer for 15 minutes or until fluffy. Fluff with a fork and set aside.
- In a small bowl, mix the smoked paprika, cumin, salt, and pepper. Rub this spice mix evenly over the salmon fillets.
- Toss the asparagus with olive oil, garlic, lemon zest, and a pinch of salt.
- Grill the salmon fillets for 4-5 minutes on each side until cooked through. Remove and let rest.
- Add the asparagus to the grill, cooking for 3-4 minutes until tender and slightly charred.
- In a serving bowl, combine the cooked quinoa with fresh parsley, a squeeze of lemon juice, and additional salt and pepper to taste.
- Plate the grilled salmon with the asparagus on the side, and serve alongside the quinoa.
Nutritional Information
High protein, rich in omega-3s, low carb