Grilled Salmon with Quinoa & Roasted Asparagus
Tender grilled salmon fillet served with fluffy quinoa and fresh asparagus drizzled with olive oil. A simple, elegant lunch packed with omega-3 fatty acids, complete protein, and essential nutrients for third trimester pregnancy.
Grilled Salmon with Quinoa & Roasted Asparagus is a lunch recipe ready in about 20 minutes. Each serving has approximately 846 kcal, 66g protein, 48g carbs, 44g fat.
Preheat grill or grill pan to medium-high heat.
Pat the salmon fillet dry and brush lightly with a small amount of the olive oil.
Place the asparagus on the grill and cook for 4-5 minutes, turning occasionally, until tender with light char marks.
Grill the salmon skin-side down for 4-5 minutes, then flip and cook another 3-4 minutes until cooked through.
Drizzle the remaining olive oil over the asparagus and season lightly.
Serve the salmon and asparagus alongside the cooked quinoa.
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