Salmon fillet: 150g (5.3 oz), Dijon mustard: 5g (1 tsp), Fresh dill: 5g (1 tbsp, chopped), Fresh parsley: 5g (1 tbsp, chopped), 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: 50g (1/4 cup, dry weight), Lemon juice: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Rinse 50g quinoa and cook according to package instructions. 3. In a small bowl, mix 15g breadcrumbs, 5g chopped dill, 5g chopped parsley, 2g lemon zest, 3g minced garlic, 1g salt, and 1g black pepper. 4. Place 150g salmon fillet on a baking sheet lined with parchment paper. 5. Spread 5g Dijon mustard over the salmon, then press the herb mixture on top. 6. Drizzle with 5ml olive oil. 7. Arrange 100g asparagus around the salmon. 8. Bake for 12-15 minutes, until salmon flakes easily with a fork and asparagus is tender. 9. Serve the salmon and asparagus over cooked quinoa, drizzled with 5ml lemon juice.
