Ingredients:
- 4- 6 oz salmon filet
- 10 spears of asparagus
- 1 cup cooked tri-colored quinoa (cook as directed on pkg, use vegetable broth instead of water for added flavor)
- 1 large navel orange (peeled and separated in half)
- 2 tbsp freshly grated ginger
- 1 tbsp sesame oil
- 3 tbsp sweet chili sauce
- 2 tbsp freshly chopped cilantro
- 2 scallions, sliced
- 2 tbsp sesame seeds
- 2 cloves garlic minced
Directions:
In a medium skillet with medium heat, add sesame oil, chili sauce, cilantro, garlic, ginger, and half of the orange wedges. Add salmon and asparagus and cook until the desired temperature. Sprinkle sesame seeds, scallions, and cilantro for garnish and crunch. Serve with tri-colored quinoa and enjoy!
