Baked Salmon with Asparagus and Quinoa

Preheat the oven to 400°F (200°C).

Rinse 1 cup quinoa under cold water using a fine-mesh strainer. In a medium saucepan, combine quinoa with 2 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

While quinoa cooks, wash the asparagus and trim the woody ends (about 1-2 inches from the bottom). Place on a baking sheet.

Mince 3 garlic cloves and chop 2 tablespoons fresh dill.

Pat the salmon fillets dry with paper towels and place them on the same baking sheet as the asparagus, skin-side down.

In a small bowl, combine 2 tablespoons olive oil, minced garlic, 1 tablespoon chopped dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Brush the salmon fillets with half of the oil mixture.

Toss the asparagus with the remaining oil mixture and arrange them in a single layer on the baking sheet.

Cut the lemon in half. Squeeze juice from half the lemon over the salmon and asparagus, then slice the remaining half into rounds and place on top of the salmon.

Bake in the preheated oven for 12-15 minutes, until salmon is cooked through (internal temperature of 145°F) and asparagus is tender-crisp.

Fluff the cooked quinoa with a fork and stir in 1 tablespoon olive oil, remaining chopped dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Serve each salmon fillet with a portion of asparagus and quinoa.