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Easy Sparkling Holiday
Anne Newgent

Easy Sparkling Holiday

This vibrant, protein-packed creation is designed to revitalize your routine and infuse your table with celebratory joy. Imagine succulent, perfectly cooked salmon, crisp asparagus, and fluffy quinoa, all brought to life by a zesty, herb-infused vinaigrette. This easy dish emphasizes nourishing ingredients while being both delicious and effortless.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 575
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Salmon Fillets (4-6 oz each)
  • 2 tbsp Olive Oil (for salmon)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt and Freshly Ground Black Pepper
  • 1 lb Asparagus Spears
  • 1 tbsp Olive Oil (for asparagus)
  • 1/4 tsp Garlic Powder (for asparagus)
  • 1 cup Quinoa, rinsed
  • 2 cups Low-Sodium Vegetable or Chicken Broth
  • Pinch of Salt (for quinoa)
  • 1/4 cup Extra Virgin Olive Oil (for vinaigrette)
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Fresh Dill, chopped
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced
  • Salt and Freshly Ground Black Pepper (to taste)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Combine the rinsed quinoa, broth, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Set aside.
  3. Pat the salmon fillets dry. On a large baking sheet, arrange the salmon and toss asparagus with olive oil, garlic powder, salt, and pepper before adding to the baking sheet.
  4. Drizzle remaining olive oil over the salmon and season with smoked paprika, garlic powder, salt, and pepper.
  5. Roast the salmon and asparagus in the oven for 12-18 minutes until the salmon flakes easily and asparagus is tender-crisp.
  6. While they roast, whisk together the vinaigrette ingredients in a small bowl.
  7. Divide the quinoa among serving plates, top with the roasted salmon and asparagus, and drizzle with the vinaigrette.

Notes

Always pat the salmon dry before cooking for optimal crispness. Store components separately if meal prepping.