Barbecue Roasted Salmon with Quinoa and Asparagus

We try to eat fish at least once a week. It’s a heart healthy meal, and as a breast feeding mom, important for Omega 3s for Baby E!
Barbecue Roasted Salmon

Ingredients:

¼ Cup Pineapple Juice

4 Tablespoons fresh lemon juice

2 Salmon Filets

2 tablespoons dark agave nectar or brown sugar

4 teaspoons chili powder

4 teaspoons grated lemon rind

¾ teaspoon ground cumin

½ teaspoon salt

Cooking spray

1 Cup cooked quinoa

1 Bunch Steamed asparagus

 Directions:

Combine Pineapple juice, two Tablespoons lemon juice and salmon in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

While the fish is marinating (with about 30 minutes to go) cook Quinoa. When all water is gone, fluff with a fork and add the remaining two Tablespoons of lemon juice and 2 Tablespoons of the grated lemon rind.

Preheat oven to 400°.

Remove fish from bag; discard marinade. Combine sugar and next four ingredients (sugar/agave nectar through salt) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Steam asparagus while fish is cooking.

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