Herb-Infused Roasted Salmon

Ingredientes

2 6-oz boneless fillets of wild salmon

2 Tbsp fresh cilantro, chopped

2 Tbsp fresh parsley, chopped

2 Tbsp fresh green onion, chopped

Juice of half a lemon

1/2 Tbsp extra virgin olive oil

1 clove garlic, finely chopped

1/2 teaspoon red pepper flakes, optional

Salt and pepper to taste

Roasted Asparagus:

16 spears of asparagus

Drizzle of olive oil

Salt and pepper

Quinoa Salad:

1 cup cooked quinoa

¼ cup raw walnuts

Juice of ½ lemon

1 avocado, sliced

Handful of fresh basil, roughly chopped

4 cups fresh arugula

Instrucciones

Preheat the oven to 375°F.

Place salmon on a parchment-lined baking sheet and pat dry.

In a bowl, combine cilantro, parsley, green onion, lemon juice, olive oil, garlic, red pepper flakes, salt, and pepper.

Pour the herb mixture over the salmon fillets.

Roast in the oven for 5-7 minutes, then add asparagus spears to the tray. Add a drizzle of olive oil, squeeze of lemon juice, salt and pepper. Place the tray back into the oven for another 10-12 minutes.

While the asparagus and salmon are cooking, add all the salad ingredients into a bowl and combine, then serve and enjoy!

Notas

This vibrant meal is a powerhouse of nutrients, with wild-caught salmon providing omega-3s for brain and fetal development, while the quinoa salad offers fiber and antioxidants to support digestion and immune health. Fresh herbs, lemon, and avocado bring anti-inflammatory benefits, and the asparagus delivers key vitamins for hormone health.