Ingredients
– 500 g fresh salmon fillets
– 2 tbsp olive oil
– 1 lemon, juiced
– 2 garlic cloves, minced
– 1 tsp dried oregano
– 1 tsp salt
– ¼ tsp black pepper
– 300 g asparagus, trimmed
– 2 cups cherry tomatoes, halved
– 3 cups cooked quinoa
Method
1. Preheat your oven to 200°C (400°F).
2. In a small bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Place the salmon fillets skin-side down on a baking tray. Brush the mixture evenly over the fish.
4. Scatter asparagus and cherry tomatoes around the salmon on the tray.
5. Bake for 15-20 minutes or until the salmon flakes easily with a fork. Serve over cooked quinoa.
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GardenBix.com
recipebix.com
cheeseofchoice.org
solarsite.info
