Maple Glazed Salmon with Quinoa and Roasted Asparagus

A simple and nutritious gluten-free dish featuring Canadian maple syrup glazed salmon, served with fluffy quinoa and tender roasted asparagus.

Ingredients

• 3 (5 oz each), skin on or off Salmon fillets
• 1 cup Quinoa
• 325 g, trimmed Asparagus
• 4 tbsp Maple Syrup
• 1.5 tbsp Soy Sauce (Gluten-Free)
• 2 cloves, minced Garlic
• 1 tsp, grated Ginger
• 2 tbsp Vegetable Oil
• 1 tsp Sesame Oil
• To taste Salt and Black Pepper
• 1 tsp Sesame Seeds (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse quinoa thoroughly. Cook according to package directions using 2 cups of water or broth for enhanced flavor.
3. While quinoa is cooking, trim the ends of the asparagus and toss with 1 tbsp vegetable oil, salt, and black pepper. Spread on a baking sheet.
4. In a small bowl, whisk together maple syrup, gluten-free soy sauce, minced garlic, and grated ginger.
5. Place salmon fillets on a baking sheet lined with parchment paper or lightly oiled. If skin-on, place skin-side down. Brush the maple glaze evenly over each fillet.
6. Roast asparagus and salmon in the preheated oven for 12-15 minutes, or until salmon is cooked through and asparagus is tender-crisp. Check salmon for doneness; it should flake easily with a fork.
7. Fluff the cooked quinoa with a fork and stir in sesame oil for added flavor.
8. Serve each salmon fillet over a bed of quinoa with a side of roasted asparagus. Garnish with sesame seeds, if desired.

Cuisine: Canadian

Suitability: gluten-free

Prep Time: 20 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: lunch