Ingredients
- 6 oz salmon fillet
- 1/2 cup cooked quinoa
- 1 cup asparagus spears, trimmed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Lemon wedges for serving
Nutritional Information
- Calories: 400
- Protein: 30g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 5g
- Micronutrients: Provides vitamin A, vitamin C, vitamin D, vitamin K, potassium, and magnesium.
Preparation
- Preheat grill to medium-high heat.
- Season salmon fillet with salt, pepper, and half of the minced garlic.
- Toss asparagus spears with olive oil, remaining minced garlic, lemon zest, salt, and pepper.
- Grill salmon fillet for 4-5 minutes on each side until cooked through and grill marks appear.
- Grill asparagus spears for 2-3 minutes until tender-crisp.
- Serve grilled salmon and asparagus over cooked quinoa.
- Garnish with lemon wedges and enjoy this nutritious and flavorful dinner.
