Quick salmon, asparagus, and quinoa recipe

Are you planning to host friends this weekend? Here is THE perfect recipe   Colorful, healthy & quick, it will make a great impression on your guests  

Photo Credit Nancy Bordeleau

Ingredients

• 100 grams of quinoa
• 220 grams of skin-on salmon (2 fillets)
• 2 tbsp (30 ml) camelina oil
• Pink salt
• Black pepper
• 1 yellow or green zucchini, cut into sticks
• 1 cup asparagus, cut into sticks
• 1 red bell pepper, seeded and finely chopped
• 2 ripe tomatoes, coarsely chopped
• Juice of half a lemon
• 1 small handful of fresh cilantro, coarsely chopped
• 1 tbsp plain Greek yogurt (2% or 5%)

Photo Credit Nancy Bordeleau

Instructions

1. Rinse the quinoa using a fine-mesh strainer. Pour into a saucepan and add 1.5 to 2 times its volume depending on desired doneness (al dente or well cooked).
2. Bring to a boil, reduce heat, and let cook for 10 minutes.
3. Season the salmon fillets with salt and pepper.
4. Heat a non-stick pan, place the fillets flesh-side down in the pan, and cook for 2 minutes.
5. Add the zucchini, asparagus, and red bell pepper pieces to the pan and cook for 2 minutes.
6. Turn the salmon fillets and vegetables over and cook for an additional 3-4 minutes.
7. Meanwhile, mix the tomatoes, lemon juice, 10 ml of camelina oil, cilantro, and quinoa. Adjust seasoning to taste.
8. Remove the salmon fillets and set aside.
9. Add the quinoa to the vegetables.
10. Mix everything together, then place the salmon fillets back on top. Cover and let warm over high heat for a minute or two.
11. Serve with 1 tbsp of yogurt on top.

Quick and delicious! Enjoy your meal!

Health is a lifestyle!