Baked salmon with quinoa and asparagus 688 kcal per serving.
Gourmet dish rich in omega-3 and complete protein. Ideal for a healthy dinner at the end of the day.
- Protein
- 40.5 g
- Carbs
- 45 g
- Fat
- 39 g
Fiber: 6 g
- Servings
- 2 servings
- Prep
- 10 min
- Cook
- 20 min
- Total time
- 30 min
- Difficulty
- Medium
Ingredients
- 300 g salmon fillet
- 120 g raw quinoa
- 200 g green asparagus
- 2 tbsp extra virgin olive oil
- 1 lemon
Step by step
- 1
Preheat the oven to 200 °C. Place the salmon on a baking tray with parchment paper, season with salt, pepper and lemon slices.
- 2
Bake the salmon for 15 to 18 minutes.
Tip: The salmon is ready when it flakes easily with a fork.
- 3
Meanwhile, rinse the quinoa and cook it in 240 ml of water with a pinch of salt for 15 minutes.
- 4
Stir-fry the asparagus in olive oil over high heat for 4 minutes.
- 5
Plate the quinoa as a base, top with salmon and asparagus.
Tips
- Keep the salmon skin on to retain moisture during cooking.
- Rinse quinoa well before cooking to remove the bitterness of saponins.
- White asparagus can substitute green, but requires longer cooking time.
Made it? Log it as a serving.
This recipe is in the FIT4EAT catalogue. Save it and log it to your diary per serving: calories and macros fill in on their own.
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