Indulge in the epitome of luxury and health with our meticulously crafted dinner for two this succulent herb-crusted salmon with quinoa pilaf and roasted asparagus will transport your taste buds to culinary bliss.
Ingredients (metric):
- 2 salmon fillets (150g each)
- 200g quinoa
- 400ml vegetable broth
- 1 lemon (zest and juice)
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh thyme leaves
- 4 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 500g asparagus spears
- 2 tablespoons extra virgin olive oil
Instructions for Herb-crusted salmon:
- Preheat the oven to 200°C.
- In a bowl, combine the lemon zest, dill, parsley, thyme, minced garlic, sea salt, and black pepper.
- Place the salmon fillets on a baking sheet lined with parchment paper. Rub the herb mixture evenly over the fillets.
- In a saucepan, bring the vegetable broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
- Meanwhile, arrange the asparagus spears on a separate baking sheet. Drizzle with olive oil, salt, and pepper.
- Place both the salmon and asparagus in the preheated oven. Roast the asparagus for 12-15 minutes, or until tender. Cook the salmon for 10-12 minutes, or until it flakes easily with a fork.
- In a serving bowl, fluff the cooked quinoa with a fork and squeeze in the lemon juice. Toss lightly to combine.
- Divide the herb-crusted salmon, quinoa pilaf, and roasted asparagus between two plates.
- Garnish with additional fresh herbs if desired. Serve and enjoy!
Cooking time: 30-35 minutes
Preparation time: 15 minutes
Servings: 2
Calories per serving: Approximately 450 calories
Benefits:
This luxurious yet healthy dinner offers a rich source of omega-3 fatty acids from the salmon, high-quality protein from both the salmon and quinoa and an abundance of vitamins and minerals from the fresh herbs and asparagus.
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