Ingredients
- salmon 130 g
- dry quinoa 50 g
- asparagus 180 g
- olive oil 6 g
- lemon juice 1–2 tsp
- salt
- pepper
Instructions
- Rinse the quinoa well under cold water, then cook it in lightly salted water according to package directions until tender and fluffy.
- Season the salmon with salt, pepper and a little lemon juice.
- Cook the salmon in a non-stick pan, on the grill or in the oven, for about 10–12 minutes, until well browned but still juicy.
- Break off the woody part of the asparagus and cook for 4-5 minutes in steam, on the grill or in a non-stick pan, until it is tender but retains its texture.
- Drain the quinoa, if needed, and fluff it up lightly with a fork.
- Place the salmon, quinoa and asparagus on the plate.
- Add the olive oil and remaining lemon juice before serving.
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