Instructions
Follow the steps and taste along the way.
Cook the quinoa
Rinse the quinoa in a fine-mesh sieve and put it in a small saucepan with 240 ml water and 1 g salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for another 5 minutes.
Make the dip
Coarsely grate the cucumber and squeeze out the excess water by hand. Mix it with the yogurt, mustard, finely grated garlic, 6 g chopped dill, and 10 ml lemon juice. Season with 0.3 g salt and 0.2 g black pepper. Refrigerate.
Roast the asparagus
Preheat the oven to 220 °C. Arrange the asparagus on a baking sheet, drizzle with 5 ml olive oil, and sprinkle with 0.3 g salt and 0.2 g pepper. Roast for 8 minutes, until tender but with firm tips and lightly browned in places.
Bake the salmon
Pat the salmon dry with a paper towel. Brush it with the remaining 5 ml oil, season with the remaining 0.4 g salt and the remaining 0.6 g pepper. Remove the baking sheet with the asparagus from the oven, move the asparagus to one side, and place the salmon next to it. Bake at 220 °C for another 10 to 12 minutes, depending on the thickness of the fillet; the flesh should be opaque and flake easily.
Finish and serve
Fluff the quinoa with a fork and divide it between two bowls. Add the asparagus and salmon. Cut the remaining lemon into wedges and serve with the dip; finish the dish with the remaining 2 g chopped dill.
