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Ingredients
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Main Ingredients
Sides
Method
Preparation
- 1
Prepare the Salmon
Preheat the oven to 200°C (400°F). Rinse the salmon fillets under cold water and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper.
- 2
Season the Salmon
Drizzle olive oil over the salmon fillets. Mince the garlic cloves and sprinkle them on top. Squeeze the juice of half a lemon over each fillet. Season with salt, black pepper, and fresh dill.
Cooking the Salmon
- 3
Bake the Salmon
Bake the seasoned salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Preparing the Sides
- 4
Prepare the Quinoa
In a saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- 5
Prepare Asparagus and Cherry Tomatoes
While the quinoa is cooking, wash the asparagus and cherry tomatoes. Trim the ends of the asparagus and cut the cherry tomatoes in half. In a skillet, heat a tablespoon of olive oil over medium heat. Add the asparagus and cook for 5-7 minutes until tender-crisp. Add the cherry tomatoes and cook for an additional 2-3 minutes.
Serving
- 6
Plate the Dish
Once the salmon is cooked, remove it from the oven. Serve each fillet on a plate alongside a scoop of quinoa, sautéed asparagus, and cherry tomatoes. Garnish with lemon wedges and extra dill if desired.