Paddle-to-table Dinners Recipe

Cooking Directions

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.

2. 2

   Marinate the Salmon

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes.

3. 3

   Cook the Asparagus

   In a large skillet, heat a bit of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper.

4. 4

   Grill the Salmon

   Preheat the grill to medium-high heat. Grill the marinated salmon fillets for about 4-5 minutes on each side or until cooked through and flaky.

5. 5

   Combine and Serve

   In a large serving bowl, mix the cooked quinoa, sautéed asparagus, cherry tomatoes, and feta cheese. Arrange the grilled salmon on top and serve immediately.