Spring Dinner Party Menu
A delightful spring dinner party menu featuring roasted salmon, asparagus, cherry tomatoes, and quinoa, perfect for celebrating the season with friends and family.
Ingredients
For the main dish
- 1 lb asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 lb salmon fillets
- 2 cups quinoa, rinsed
- ½ cup feta cheese, crumbled
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 unit lemon, juiced and zested
- to taste Salt and pepper
- to taste Fresh herbs (basil, parsley), for garnish
Instructions
Preparation
- Rinse and trim the asparagus, and cut the cherry tomatoes in half.
- Preheat the oven to 400°F (200°C).
Cooking
- Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper.
- In a large bowl, combine asparagus and cherry tomatoes with minced garlic, the remainder of the olive oil, salt, and pepper.
- Toss well to coat the vegetables evenly and spread them around the salmon on the baking sheet.
- Bake for about 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
- While roasting, cook the quinoa according to package instructions and mix in feta cheese, lemon juice, and chopped herbs once done.
Serving
- Create a bed of quinoa on each plate, layer the roasted salmon and vegetables on top, and garnish with fresh herbs.
- Serve hot.
Notes
For variations, feel free to adjust ingredients according to dietary preferences, such as using chickpeas instead of salmon for a vegetarian option.