Baked Salmon, Asparagus & Quinoa Bowl

Ingredients

• 2 salmon fillets (approx. 150g each)
• 1 bunch asparagus, trimmed
• 1 cup cooked quinoa
• 1 tbsp olive oil
• Juice of ½ lemon
• 2 tbsp tahini
• 1 tbsp water (to thin the tahini)
• Salt and pepper, to taste

Method

1. 1Preheat the oven to 200°C.
2. 2Place the salmon fillets and asparagus on a baking tray. Drizzle with olive oil and season with salt and pepper.
3. 3Roast for 15–18 minutes until the salmon is cooked through and the asparagus is tender.
4. 4Meanwhile, whisk together the tahini, lemon juice, and water to make a simple sauce.
5. 5Divide the cooked quinoa between two bowls. Top with the salmon and asparagus.
6. 6Drizzle the tahini sauce over the top and serve.