Ingredients

• 

  Salmon fillet (skin-on)170g

• 

  Quinoa75g (dry)

• 

  Asparagus150g

• 

  Lemon1/2

• 

  Fresh Dill1 tbsp, chopped

• 

  Olive Oil1 tbsp

Method

1. 1

   Preheat grill to medium-high heat. Season salmon fillet with salt and pepper.

2. 2

   Cook quinoa according to package directions. Once cooked, fluff with a fork.

3. 3

   While quinoa cooks, use a vegetable peeler to shave asparagus spears into thin ribbons. Toss with 1/2 tbsp olive oil, lemon zest, salt, and pepper.

4. 4

   Grill salmon for 4-5 minutes per side, or until cooked through and flakes easily. Squeeze fresh lemon juice over the salmon.

5. 5

   In a small bowl, combine cooked quinoa with chopped dill and remaining 1/2 tbsp olive oil. Season with salt and pepper.

6. 6

   Serve grilled salmon alongside quinoa pilaf and asparagus ribbons.