A HEART HEALTHY RECIPE

A heart-healthy meal:

Grilled Salmon with Asparagus and Quinoa Salad

Ingredients:

4 salmon fillets (wild-caught is preferred)
1 pound asparagus, trimmed
1 cup quinoa, rinsed
2 cups low-sodium chicken or vegetable broth
1 small red onion, diced
1 red bell pepper, diced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and pepper to taste

Directions:

Preheat the grill to medium-high heat.
In a medium saucepan, bring the quinoa and chicken or vegetable broth to a boil. Reduce heat to low, cover, and let simmer for 15 minutes or until the liquid is absorbed.

In a small bowl, whisk together the olive oil, red wine vinegar, honey, and Dijon mustard to make the dressing. Season with salt and pepper to taste.

In a large bowl, combine the cooked quinoa, diced red onion, and red bell pepper. Pour the dressing over the quinoa mixture and toss to combine.

Season the salmon fillets with salt and pepper. Grill the salmon and asparagus for about 4-5 minutes per side or until the salmon is cooked through and the asparagus is tender.

Serve the grilled salmon and asparagus with the quinoa salad on the side.
This recipe is high in heart-healthy omega-3 fatty acids from the salmon, fiber from the quinoa and asparagus, and

antioxidants from the vegetables. It is also low in saturated fat and sodium.

Enjoy!