Fuel Your Evenings: Delicious & Easy High-Protein Dinners That Satisfy

👩‍🍳 Instructions

1. 1

   Prepare the Quinoa: In a medium saucepan, combine rinsed quinoa, vegetable broth (or water), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
2. 2

   Season the Salmon: While quinoa cooks, pat salmon fillets dry with paper towels. Drizzle with 2 tbsp olive oil, then rub with garlic powder, smoked paprika, salt, and pepper.
3. 3

   Grill the Asparagus: Preheat your grill or grill pan to medium-high heat. In a bowl, toss trimmed asparagus with 1 tbsp olive oil, juice of 1/2 lemon, salt, and pepper. Place asparagus on the grill and cook for 3-5 minutes, turning occasionally, until tender-crisp and lightly charred. Remove and set aside.
4. 4

   Cook the Salmon: Place salmon fillets skin-side down (if using skin-on) on the hot grill. Add lemon slices to the grill grates. Cook for 4-6 minutes per side, depending on thickness, until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. 5

   Serve: Plate the grilled salmon over a bed of fluffy quinoa, with the lemony asparagus alongside. Squeeze fresh lemon juice over everything before serving for an extra bright finish.