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Charcoal-Grilled Salmon with Quinoa & Asparagus Packets
This dish is perfect for a light yet satisfying dinner. The combination of grilled salmon, fluffy quinoa, and tender asparagus wrapped in parchment paper creates a flavorful and easy-to-eat meal. It's also a great way to incorporate more fish and whole grains into your diet.
Nutrition Per Serving
Ingredients
Instructions
Step 1
Preheat your grill to medium-high heat.
Step 2
Combine the quinoa and 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let it sit, covered, for 5 minutes.
Step 3
While the quinoa is cooking, prepare the asparagus packets. Cut the asparagus into 2-inch pieces and place them in a large bowl. Drizzle with 1 tablespoon of olive oil, add lemon slices, salt, and pepper, and toss to coat.
Step 4
Place 1/4 cup of quinoa in the center of each parchment paper sheet. Top with a salmon fillet and a handful of asparagus pieces.
Step 5
Season the salmon with salt and pepper, and drizzle with the remaining olive oil. Sprinkle with chopped dill.
Step 6
Fold the parchment paper over the salmon and asparagus, sealing the edges to form packets. Place the packets on the preheated grill.
Step 7
Grill the packets for 15-20 minutes, or until the salmon is flaky and the quinoa is tender. Baste the packets with any juices that accumulate during cooking.
Step 8
Remove the packets from the grill and let them cool for a few minutes. Carefully open the packets to serve.
Chef's Tips
• For extra flavor, you can add a splash of white wine to the quinoa while it's cooking
• If you prefer, you can also use chicken or shrimp instead of salmon
Disclaimer
Please note that these AI-generated recipes have not been reviewed for accuracy. Users should verify all nutritional information independently and check ingredients carefully for potential allergens. Always consult appropriate sources if you have dietary restrictions or food allergies.
