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Discover the vibrant flavors of Zesty Lemon Pepper Salmon with Quinoa and Asparagus, a dish that combines the richness of salmon with the wholesome goodness of quinoa and the crisp freshness of asparagus. This recipe not only dazzles the palate but also packs a nutritional punch, making it perfect for a hearty weeknight dinner or an impressive meal for guests. In this article, we will explore the benefits of each ingredient, provide detailed cooking instructions, and delve into the nutritional value of this delightful dish.

Lemon Pepper Salmon with Quinoa and Asparagus

Elevate your dinner routine with this Zesty Lemon Pepper Salmon paired with quinoa and asparagus. This delicious recipe combines the rich flavors of salmon with the nutritious benefits of quinoa and the refreshing crunch of asparagus. Easy to prepare and packed with vitamins, omega-3s, and protein, this meal is perfect for weeknight dinners or special occasions. Discover how to create a healthy, vibrant dish that not only pleases your palate but also supports your wellness goals. Cook it tonight and enjoy a nutritious feast!
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Ingredients
  

For the Salmon:

4 salmon fillets (6 oz each)

2 tablespoons olive oil

1 lemon (zested and juiced)

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon sea salt

Fresh parsley for garnish (optional)

For the Quinoa:

1 cup quinoa

2 cups vegetable broth (or water)

1 tablespoon olive oil

Salt and pepper to taste

For the Asparagus:

1 lb asparagus, trimmed

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon lemon zest (optional)

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Instructions
 

Prepare the Quinoa:

    - Rinse the quinoa under cold water in a fine mesh strainer.

      - In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.

        - Once cooked, fluff the quinoa with a fork and add 1 tablespoon of olive oil, salt, and pepper to taste. Set aside.

          Marinate the Salmon:

            - In a small bowl, combine the olive oil, lemon juice, lemon zest, black pepper, garlic powder, and sea salt to create a marinade.

              - Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate for at least 15 minutes at room temperature.

                Prepare the Asparagus:

                  - While the salmon marinates, preheat your oven to 400°F (200°C).

                    - On a baking sheet, place the trimmed asparagus, drizzle with olive oil, and season with salt, pepper, and lemon zest if desired. Toss to coat the asparagus evenly.

                      Bake the Salmon and Asparagus:

                        - After marinating the salmon, place the fillets on a separate baking sheet lined with parchment paper.

                          - Bake the salmon and asparagus in the preheated oven. The salmon should bake for about 12-15 minutes, or until it flakes easily with a fork. The asparagus should roast for about 10-12 minutes, or until tender and slightly crispy.

                            Serve:

                              - Plate a serving of the quinoa, top with a salmon fillet, and arrange the roasted asparagus on the side.

                                - Garnish with fresh parsley and an extra squeeze of lemon if desired.

                                  Enjoy!

                                    - Savor the tangy and aromatic flavors of your dish!

                                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4