INGREDIENTS
2
salmon, fillets
12
Asparagus spears
1/2
Avocado
1 tsp
Basil, dried
1/2
Bell pepper
1/2
Lemon, juice from
1 tbsp
Onion powder
1 tsp
Oregano, dried
1 1/3 tbsp
Powdered garlic
2 tbsp
Red onion
1/2
Sweet potato, large
1/2 tbsp
Thyme, dried
1 cup
Water or chicken broth
2 tbsp
Tahini
1/2 cup
Quinoa
1 1/2 tsp
Black pepper
1 tsp
Cayenne pepper
1 1/2 tbsp
Paprika, smoked
1/2 tsp
Salt
2 tbsp
Olive oil
1 tbsp
Water