Ingredients

• 

  Salmon fillet170g

• 

  Quinoa75g (dry)

• 

  Asparagus spears150g

• 

  Lemon1/2

• 

  Fresh dill1 tbsp, chopped

• 

  Olive oil1 tbsp

• 

  Garlic1 clove, minced

• 

  Vegetable broth150ml

Method

1. 1

   Preheat grill or grill pan to medium-high heat. Season salmon fillet with salt, pepper, and half of the chopped dill.

2. 2

   In a small saucepan, combine quinoa, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork.

3. 3

   Toss asparagus with 1/2 tbsp olive oil, minced garlic, salt, and pepper. Grill or roast alongside salmon for 5-7 minutes, until tender-crisp.

4. 4

   Grill salmon for 4-5 minutes per side, or until cooked through and flakes easily with a fork.

5. 5

   Squeeze the juice of half a lemon over the cooked salmon and asparagus. Stir the remaining chopped dill into the cooked quinoa.

6. 6

   Serve the grilled salmon with the quinoa pilaf and lemon-drizzled asparagus.