Lemon Garlic Baked Salmon with Roasted Asparagus and Quinoa

Ingredients

• 4 4-oz salmon fillets, wild-caught
• 2 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 pound asparagus spears
• 1 cup quinoa, dry, uncooked
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a shallow baking dish, combine the lemon juice, garlic, oregano, 1 tbsp olive oil, salt, and pepper. Add the salmon fillets and turn to coat evenly. Marinate for 10 minutes.