Description
A romantic and nutritious Valentine’s Day dinner featuring salmon, asparagus, and quinoa that’s sure to impress.
Ingredients
Scale
- 2 Fresh Salmon Fillets
- 1 cup Quinoa
- 1 bunch Asparagus
- 1 cup Cherry Tomatoes
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 cloves Garlic, minced
- Zest of 1 Lemon
- Salt and Pepper to taste
- Fresh Parsley, chopped (for garnish)
Instructions
- Rinse quinoa under cold water to remove bitterness and combine with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry and season with salt, pepper, minced garlic, and lemon zest.
- Trim the ends of the asparagus and place on a baking sheet with cherry tomatoes. Drizzle with olive oil and balsamic vinegar, sprinkling salt and pepper.
- Place the salmon on the same baking sheet and roast for 15-20 minutes until the salmon flakes easily and the vegetables are tender.
- Fluff cooked quinoa with a fork and stir in chopped parsley.
- Plate the quinoa, top with salmon, and arrange roasted asparagus and tomatoes for a vibrant presentation.
Notes
For a vegetarian option, substitute salmon with marinated tofu or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Valentine's Day, Salmon, Healthy Dinner, Romantic Meal, Quick Recipes
