Lemon Rosemary Salmon for One

     To touch off on the Sweet and Spicy Salmon post I did earlier, this is the other half of my Sockeye Salmon. My Lemon Rosemary Salmon over a bed of asparagus, served with a refreshing side of sauteed vegetables and quinoa. Another delicious, easy, light, and fast dinner which did not require any major physical labor at all! These recipes are the best! :-)

Ingredients for Salmon
Pinch of salt
Pinch of Black Pepper
1 teaspoon Italian Seasoning
1 Garlic Clove, minced
2 slices of Lemon
2 springs of fresh Rosemary
1/2 pound Sockeye Salmon (or your favorite salmon)
8-10 stalks of fresh Asparagus, clean, dried, and ends cut

Ingredients for Quinoa
1 cup steamed Quinoa (cook per the direction on package)
1 tablespoon Olive Oil
2 tablespoons Tomatoes, juice and seeds removed
2 tablespoons Yellow Bell Pepper, chopped (or your favorite bell pepper)
2 tablespoons Mushrooms, chopped
1 stalk of fresh Asparagus, chopped
1 Garlic Clove, minced

Directions
Heat oven to 375 degrees F.
Prepare a piece of aluminum foil on a baking sheet.  Spray the center of the foil with vegetable spray.  Lay the asparagus evenly in the center then lay the Salmon on top.  Evenly sprinkle the salt, black pepper, Italian seasoning, and minced garlic over the salmon. Lay your lemon slices then the fresh rosemary. Gently fold the sides of the foil half way up to create a pocket. Fold the foil in the center then fold the sides up.  Ensure all sides of the foil is closed to prevent any leakage.  You are creating a steam packet for your salmon to bake. Bake for approximately 17 minutes or until cooked through.
While the salmon is baking, you can saute the vegetables. In a pan on medium to high heat, add the olive oil.  Add your tomatoes, bell pepper, mushrooms, asparagus, and garlic.  Stir until the vegetables are lightly softened.  Turn off the heat and add your steamed quinoa.  Mix well.
Remove the salmon from the oven when done. Be careful when opening the packet since there will be hot steam coming out. 
Using a large spatula, carefully remove your asparagus and salmon from the foil onto a plate.  Arrange your quinoa mixture on the side.
Serve immediately and enjoy! :-)