Salmon fillet: 120g (4.2 oz), Dijon mustard: 5g (1 tsp), Fresh dill: 5g (1 tbsp, chopped), Fresh parsley: 10g (2 tbsp, chopped, divided), Lemon zest: 2g (1/2 tsp), Breadcrumbs (whole wheat): 15g (2 tbsp), Olive oil: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Asparagus: 100g (10 spears), Quinoa (dry): 40g (1/4 cup), Lemon juice: 5ml (1 tsp), Salt: to taste, Black pepper: to taste
1. Preheat oven to 170°C (340°F). Mix 5g Dijon mustard, 5g dill, 5g parsley, 2g lemon zest, 15g breadcrumbs, 5ml olive oil, 3g garlic, salt, and black pepper to form a crust. 2. Spread over 120g salmon fillet and bake on a lined tray for 15-18 minutes. 3. Meanwhile, cook 40g quinoa in 100ml water until fluffy, then stir in 5ml lemon juice and 5g parsley. 4. Toss 100g asparagus with a little olive oil, salt, and pepper, and roast or grill for 8-10 minutes. 5. Serve salmon with lemon-parsley quinoa and asparagus.
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