What you’ll need:

For the salmon:

  • Fillet of wild-caught salmon

  • Olive oil

  • Lemon juice

  • Garlic powder

  • Paprika

  • Salt & pepper

For the quinoa:

  • 1 cup of quinoa

  • Fresh clove of garlic

  • Chicken broth

  • Salt

  • Olive oil

For the sweet potatoes & asparagus:

  • Organic sweet potatoes, peeled and diced

  • Bunch of organic asparagus, trimmed and cut into 2-inch pieces

  • Olive oil

  • Garlic powder

  • Paprika

  • Salt & pepper

What you gotta do:

  1. Preheat your oven to 400 degrees Fahrenheit and prep your veg

  2. Toss the sweet potatoes with the olive oil and spices, place onto a baking sheet and roast for 20 mins

  3. 20 mins later, add your asparagus (which are also tossed in oil and spices) to the same sheet, roast everything for 10 mins, until tender

  4. While the veg is in the oven, in a medium saucepan, bring 2 cups of chicken broth to a boil, along with your salt, dash of olive oil, and garlic clove, then add your quinoa. The broth, oil, and garlic will help flavor the quinoa as it cooks. Cover and simmer for 15 mins, or until liquid is absorbed and it’s fluff-able with a fork (yes, fluff-able)

  5. As that’s cooking, prep your salmon with the oil, spices, and lemon. Add to a separate baking sheet than the veg and bake for 15 mins

  6. Once finished, build your bowls and top with fresh parsley