A crazy bout of cooking late last night resulted in this Salmon & Asparagus Quinoa Pilaf for today’s brown bag. I had some quinoa which I had cooked two days ago  which wanted to finish. The asparagus had also been sitting in the fridge waiting to be cooked. So I decided to combine the two with salmon which I felt like eating.

These days I only allow myself to have fish about twice a week, else my diet is pretty much a vegetarian one. So I season the salmon with salt and freshly ground black pepper and put it into the oven to bake for 15 minutes at a medium heat. When the salmon is cooked, flake it into small pieces.

For the quinoa, I stirred it in with the asparagus (which I had cut into 2cm pieces) which I had sauteed with minced shallots and garlic. Add salt and freshly ground pepper to taste. Then add the small pieces of salmon into this and mix well. Garnish with a sprig of dill and it’s done!