Pan-Seared Salmon, Lemon Quinoa and Roasted Asparagus

Ingredients

• 1.5 cup quinoa
• 3 cup water
• 0.75 tsp salt
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon zest (from one medium lemon)
• 2 tbsp lemon juice (freshly squeezed)
• 0.25 cup fresh parsley (chopped)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Rinse the quinoa thoroughly

   • Place the quinoa in a fine-mesh sieve.
   • Rinse under cold running water for about 1 minute, rubbing the grains with your fingers.
   • Drain completely to remove any excess water.
2. 2

   Cook the quinoa

   • In a medium saucepan, combine the rinsed quinoa, water, and salt.
   • Bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes.
3. 3

   Let the quinoa rest

   • After 15 minutes, check that all the water has been absorbed.
   • Remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • This step is crucial as it allows the quinoa to steam and become perfectly fluffy.
4. 4

   Fluff and season the quinoa

   • Uncover the saucepan and gently fluff the cooked quinoa with a fork.
   • Drizzle with the extra virgin olive oil and fresh lemon juice.
   • Sprinkle over the lemon zest, chopped fresh parsley, and freshly ground black pepper.
   • Toss gently until all the ingredients are evenly combined.
5. 5

   Serve

   • Serve the lemon quinoa warm as a side dish or allow it to cool for use in salads.

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.