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Baked Salmon with Quinoa & Asparagus Basil Salad

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Serves 4-6 | Prep Time 15 | Cook Time 15


Baked Salmon

1/4 cup brown sugar
1/4 cup extra virgin olive oil
1/4 cup soy sauce or soy sauce substitute
2 tsp lemon pepper
1 tsp dried thyme
1 tsp dried basil
1 tsp dried parsley
1/2 tsp garlic powder
4 (6 oz) thawed salmon fillets

Asparagus Basil Salad

1 bunch asparagus, trimmed & halved
1 cup grape/cherry tomatoes, halved
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
1/4 cup olive oil, split in 2
2 tsp lemon juice
2 tsp dijon mustard
1/2 tsp sea salt
1/2 tsp pepper


1 cup of uncooked quinoa, rinsed or pre-rinsed
1 small piece of kombu (optional)
2 cups chicken broth (optional)

1. For the salmon, whisk together all the ingredients into a bowl and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.

2. Prepare the quinoa as directed (1 cup quinoa to 2 cups of water or broth) and add a piece of kombu if you have on hand. I use a rice-cooker to cook the quinoa.

3. Pre-heat the oven to 350 degrees

4. Place asparagus in baking dish and coat with olive oil (use spray if desired which provides a more even coat)

5. Place salmon fillets in a separate baking dish or pan

6. Bake salmon & asparagus for 10 minutes

Pull out asparagus and allow to cool. If salmon does not flake easily with a fork, bake a few more minutes

7. For the asparagus basil salad, add all ingredients including cooled asparagus into a bowl and mix together

8. Serve salmon, quinoa, and asparagus basil salad - Enjoy!

Pairs Well With


This was a compilation of a couple recipes that formed my absolute favorite healthy meal.

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