Salmon with Asparagus and Quinoa Pilaf

Succulent salmon fillets, adorned with a zesty lemon dill marinade, are complemented by tender roasted asparagus spears and a flavorful quinoa pilaf infused with aromatic herbs and vegetables. This vibrant dish not only tantalizes the taste buds but also provides a generous dose of omega-3 fatty acids, protein, and essential nutrients to support overall well-being. With its vibrant colors, refreshing flavors, and wholesome ingredients, our Salmon with Asparagus and Quinoa Pilaf is sure to become a beloved addition to your PCOS-friendly meal repertoire.

Ingredients

• 2 salmon fillets (about 4 oz each)
• 3 tablespoon olive oil
• 1 teaspoon dried dill
• Juice of 1 lemon
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 cup cooked quinoa
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1/4 cup chopped parsley

Instructions

Salmon

1. Preheat oven to 375°F (190°C).
2. Place salmon fillets on a baking sheet.
3. Drizzle with 1 tablespoon of olive oil, lemon juice, dill, salt, and pepper.
4. Bake for 12-15 minutes or until salmon is cooked through.

Asparagus

1. Preheat oven to 400°F (200°C).
2. Toss asparagus with 1 tablespoon of olive oil, salt, and pepper.
3. Roast for 10-12 minutes until tender.

Quinoa Pilaf

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add diced onion, minced garlic, diced carrot, and diced celery.
3. Sauté until vegetables are softened.
4. Stir in cooked quinoa, chopped parsley, salt, and pepper.
5. Cook for an additional 2-3 minutes.