Mouthwatering New Zealand Lunch: Grilled Salmon with Creamy Asparagus Sauce & Quinoa
Discover this easy and delicious New Zealand lunch recipe featuring grilled salmon with creamy asparagus sauce served over quinoa. Perfect for a healthy weekday meal or special occasion, this mouthwatering dish is sure to impress your guests!
Allergens
Fish, Dairy
Ingredients
- 2 salmon fillets (6 oz each)
- 1 bunch fresh asparagus
- 2 cups cooked quinoa
- 1/4 cup low
- fat cream cheese
- 2 tbsp grated Parmesan cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- Salt and pepper, to taste
- Olive oil, for brushing
Instructions
- Preheat a grill or grill pan to medium heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for 4 5 minutes on each side, or until cooked through and flaky. Remove from the grill and set aside.
- Snap off the tough ends of the asparagus. In a blender or food processor, combine the asparagus, low fat cream cheese, Parmesan cheese, parsley, garlic, salt, and pepper. Blend until smooth and creamy.
- To serve, spoon the creamy asparagus sauce over the cooked quinoa. Top with the grilled salmon fillets and garnish with shredded Parmesan cheese.
Chef’s Insight
For added flavor and texture, consider using salmon marinated in lemon and herbs before grilling.
Notes
Make sure to use fresh asparagus for the best flavor and texture.