My boyfriend and I love this recipe. Make sure to get some salmon, asparagus, quinoa and sauce in every bite. The combination is fabulous! The recipe calls for cooking the salmon in the oven, but we prefer to grill it.
Have you tried quinoa yet? When I first did, which wasn’t such a long time ago, I just couldn’t believe that it has got such a nutty flavour and, moreover, makes it an excellent alternative to rice and couscous.
Quinoa could bring you a slightly al dente bite and fluffiness into your mouth, so all you need to do is simmer and let it cook for approximately 10 minutes until the germs get separate from the seeds.
Quinoa is a whole grain that has been around for thousands of years. It contains all 8 essential amino acids, fibre, magnesium and iron.
Don’t get me wrong, I love both, rice and couscous, and you will see how much in the long run, but I am always welcoming a new flavour to my kitchen, especially when it’s fully packed with some of the key nutrients, easy and fast to be prepared.
Salmon is fully loaded with protein and the two important omega-3 fatty acids that keep not only the brain healthy, while asparagus is a very good source of vitamins and minerals, protein and iron so highly recommended for skin and hair, bone health and so on.
- 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
- Preheat the oven to 250ºC (~450ºF).
- 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.
- 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.
- 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.
- 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!
- Serve the grilled salmon and asparagus on a plate and add the quinoa next to them. Drizzle the salmon with extra lemon if needed.
- 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.