Lemon Garlic Baked Salmon with Roasted Asparagus and Quinoa
Prep 15 min · Cook 25 min · Serves 4 · medium
A delightful, Mediterranean-inspired dinner that is perfect for supporting GLP-1 medication management. Tender baked salmon fillets are seasoned with a vibrant lemon-garlic marinade, paired with roasted asparagus spears and fluffy quinoa. This balanced, high-protein meal provides sustained energy while being gentle on the digestive system.
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
Preheat oven to 400°F.
- 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.
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