Roasted salmon over lemony quinoa with asparagus and dill.
200 gFresh salmon
160 gAsparagus
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5 gDill
0.5 cupQuinoa
0.75 cupWater
1.5 tbspLemon Juice
1 tbspCooking oil
2 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Simmer quinoa with water and salt for 15 minutes until tender.
Season salmon and asparagus with cooking oil, salt, black pepper, and lemon juice.
Roast salmon and asparagus at 200°C / 400°F for 12 minutes until the salmon flakes easily.
Fold dressing oil and dill into quinoa and serve with salmon and asparagus.