Salmon, Quinoa & Asparagus with Lime Thyme Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 500 g salmon fillet
  • 1 bundle of fresh asparagus
  • 150 g of quinoa
  • sea salt and pepper to taste
  • 2 tablespoons of extra-virgin olive oil
  • 1 fresh lime
  • a handful of fresh thyme
  1. Preheat the oven to 250ºC (~450ºF).
  2. Prepare the dressing; all you have to do is to whisk together the extra-virgin olive oil, fresh lime juice and the thyme in a small bowl.
  3. Rinse the quinoa and asparagus under running water and go first for the quinoa’s preparation if you want to be done within 15 minutes.
  4. The rule is simple as I said, two parts of water for one part of grain, cover, simmer and cook for approximately 15 minutes until the germ separates from the seed. Try it before taking it out and keep it as al dente as possible, which gives it an extra flavor.
  5. Meanwhile, cut off the woody ends from the asparagus. Since the skin is so thin, you don’t have to peel it – it’s totally up to you. I normally don’t do it. Arrange the salmon and asparagus on the grill and drizzle them both with the dressing. Season them with salt and pepper to taste and grill them for about 10 minutes, making sure that both of them are turned on all sides as needed, to prevent burning it. Enjoy it!
  6. Serve the grilled salmon and asparagus on a plate and add the quinoa next to them. Drizzle the salmon with extra lemon if needed.
  7. If you are vegan, all you need is quinoa and grilled asparagus - quick, healthy and so tasty! And it keeps you full for a long time.
Get creative, use the ingredients you have at hand and stay healthy! Make sure you only "cook it fit".
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