Fresh and flavorful, this lighter dish will leave you feeling perfectly full. The flavors of the asparagus and salmon are enhanced with garlic and fresh lemon.
Preheat oven to 425 degrees F. Line one baking sheet with foil or parchment paper, set aside. Have another baking sheet available for salmon.
Combine the oil, zest, and juice of the lemon, 3/4 teaspoon of minced garlic, and salt and pepper to taste in a large resealable bag. Seal the bag and shake to fully mix the ingredients.
Arrange the asparagus on the foil or parchment paper lined baking sheet and pour 2 Tablespoons of the marinade over asparagus and toss to coat. Arrange the asparagus in a single layer on the baking sheet and set aside. Add the salmon portions to the resealable bag and cover with the remaining marinade. Marinate in the fridge for 10 minutes while you prepare the quinoa.
Begin the quinoa by heating 1 Tablespoon of oil in a medium saucepan over medium heat. Once hot, add the minced garlic and cook for 1-2 minutes, or until fragrant. Add the quinoa and cook for another 30 seconds, then add the chicken broth and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fully cooked. Season with salt and pepper.
Cut four squares of foil that are each large enough to fold over the salmon portions. After the salmon has marinated for 10 minutes, remove from the refrigerator and place each portion on a square of foil. Lift the edges of the foil up and around the salmon and then evenly distribute any remaining marinade over each salmon portion. Bring the edges of the foil up and over the salmon and secure shut by folding tightly so that each piece of salmon is completely covered by foil and there is nowhere for the marinade to leak out. Place each foil wrapped fish on the additional baking sheet and put both the asparagus and the salmon in the oven. Bake until the asparagus is fork tender and the salmon reaches at least 145 degrees F. This may take 10-20 minutes, depending on the thickness of the salmon and asparagus. Serve immediately with the warm quinoa.