Lemon Herb Baked Salmon with Roasted Asparagus and Quinoa

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, combine lemon zest, lemon juice, 1 tablespoon olive oil, dill, parsley, garlic, salt, and pepper. Mix well.

Place salmon fillets on the prepared baking sheet. Spread the lemon herb mixture evenly over the top of each fillet.

In a separate bowl, toss asparagus with 1 tablespoon olive oil, salt, and pepper.

Arrange asparagus around the salmon fillets on the baking sheet.

Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork and asparagus is tender-crisp.

While the salmon and asparagus are baking, cook the quinoa. Rinse quinoa in a fine-mesh sieve. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.

Drizzle the remaining olive oil over the cooked quinoa. Season with salt and pepper.

Serve salmon and asparagus over a bed of quinoa.