Baked Salmon & Asparagus with Quinoa or Mashed Potatoes

 Ingredients (Serves 4)

🐟 For the Salmon & Asparagus:

• 4 salmon fillets (about 6 oz each)

• 1 lb. fresh asparagus, ends trimmed

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 lemon (zest + juice)

• 1 tsp Dijon mustard (optional for extra flavor)

• Salt & black pepper to taste

• 1/2 tsp dried dill or 1 tbsp fresh dill (optional)

• Optional garnish: lemon slices, fresh parsley

🍚 For Quinoa:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 1 tbsp olive oil or butter

• Salt to taste

OR

🥔 For Mashed Potatoes:

• 2 lbs. potatoes, peeled and chopped

• 3–4 cloves garlic, peeled

• 1/4 cup milk or cream

• 2–3 tbsp butter

• Salt & pepper to taste

🔪 Instructions

👉 Baked Salmon & Asparagus:

1. Preheat oven to 400°F (200°C).

2. Prepare a baking sheet lined with parchment or foil.

3. Place salmon fillets and asparagus on the baking sheet.

4. In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, Dijon (if using), salt, pepper, and dill.

5. Drizzle sauce over salmon and asparagus, coating evenly.

6. Bake for 12–15 minutes, or until salmon flakes easily with a fork and asparagus is tender.

👉 Cook Quinoa:

1. Bring 2 cups water or broth to a boil.

2. Stir in quinoa and a pinch of salt.

3. Cover, reduce heat, and simmer for 15 minutes, or until liquid is absorbed.

4. Fluff with a fork and stir in olive oil or butter.

👉 Make Mashed Potatoes:

1. Boil potatoes and garlic in salted water for 15–20 minutes until tender.

2. Drain, mash, and mix in butter, milk/cream, and season with salt & pepper.