Mastering Meal Timing
This recipe guides you through coordinating three different components – flaky salmon, tender-crisp asparagus, and fluffy quinoa – to ensure a perfectly timed, nutritious meal ready all at once.
Ingredients
- 1 cup quinoa rinsed
- 2 cup water
- 4 unit salmon fillets skin-on or off
- 1 lb asparagus trimmed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried dill
Instructions
- Preheat oven to 400°F (200°C)
- Rinse quinoa thoroughly. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed
- While quinoa cooks, pat salmon fillets dry. Season with salt, pepper, and dill. Toss asparagus with olive oil, salt, and pepper
- Place salmon fillets and asparagus on a baking sheet. Roast in the preheated oven for 12-15 minutes, or until salmon is cooked through and asparagus is tender-crisp
- Once quinoa is cooked, let it stand, covered, for 5 minutes, then fluff with a fork. Squeeze fresh lemon juice over the cooked salmon and asparagus
- Serve the salmon, asparagus, and quinoa immediately.
Notes
For best results, start the quinoa first as it has the longest cook time. Adjust salmon cook time based on thickness; thicker fillets may need a few more minutes. Residual heat can keep items warm briefly.