Grilled Salmon Quinoa Power Bowl

Ingredients

• 1 lb salmon fillet, skin-on
• 1 cup tri-color quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 pint cherry tomatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh pineapple, cubed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and stir in 1/2 tsp salt and 1 tbsp chopped parsley.
3. On a baking sheet, toss cherry tomatoes, asparagus, and pineapple with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
4. Season salmon fillet with 1/4 tsp salt and 1/8 tsp black pepper. Heat a skillet over medium-high heat with 1 tsp oil. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes until cooked through.
5. To assemble, divide quinoa among four bowls. Top each with a salmon fillet, then arrange roasted vegetables and pineapple around the salmon. Garnish with fresh dill and remaining parsley.