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| Servings |
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Ingredients
- 4 salmon fillets
- 1 tbsp olive oil
- 4 tbsp plain Greek yogurt
- 1 tbsp fresh dill
- 1 cup quinoa - uncooked
- 20 spears asparagus
- salt + pepper
Ingredients
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Instructions
- Preheat oven to 425 degrees F. Rub salmon fillets with olive oil and sprinkle with salt and pepper. Place on a foil-lined baking sheet and set aside. Trim asparagus, drizzle with olive oil, salt, and pepper and spread on a separate baking sheet. Set aside.
- Cook quinoa on the stove according to package directions. While quinoa cooks, place salmon in the oven. Salmon should take about 15-20 minutes to cook. Check to make sure it is opaque throughout before serving. When salmon is about halfway cooked, place asparagus in the oven. Cook for about 10 minutes or until just tender.
- While salmon and asparagus cook, mix the dill and Greek yogurt in a bowl. Serve salmon over quinoa with a dollop of Yogurt-Dill sauce and a side of asparagus. Enjoy!