Herb-Crusted Salmon with Lemon-Garlic Quinoa and Asparagu...

Ingredients

• 2 (6 oz) salmon fillets
• 1/2 cup whole wheat quinoa
• 1 cup vegetable broth
• 1 cup asparagus, trimmed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 lemon, zested and juiced
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the broth is absorbed.
3. While the quinoa cooks, prepare the herb crust. In a mixing bowl, combine chopped parsley, basil, breadcrumbs, minced garlic, lemon zest, salt, pepper, and 1 tablespoon of olive oil. Mix until well combined.
4. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with the remaining tablespoon of olive oil and lemon juice, then evenly distribute the herb crust mixture over the top of each fillet.
5. Arrange the asparagus around the salmon on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
7. Fluff the cooked quinoa with a fork and stir in a bit of lemon juice, salt, and pepper to taste.
8. Serve the herb-crusted salmon with the lemon-garlic quinoa and roasted asparagus on the side.