Baked Salmon with Quinoa, Asparagus and Cherry Tomatoes

I made this Baked Salmon with Quinoa, Asparagus and Cherry Tomatoes for Sunday dinner and it was delicious. My husband definitely enjoy it. This is a easy fix meal. You can prep or make ahead, perfect for lunch or dinner. 

Ingredients:
4 Salmon Filet
2 cups Quinoa
3 cups Chicken stock (I use less sodium)
2 cups Asparagus (cut 1" long)
2 cups cherry tomatoes (cut half)
4 Tablespoons Olive Oil (divide into two)
1 Lemon sliced
Garlic salt Seasoning - to taste
Old bay Seasoning - to taste
Ground black pepper - to taste

Cooking Instructions:
1. Rinse quinoa with cold running water till the water get clear. In a medium pot put the quinoa add the chicken stock, put cover and cook it for about 15 - 20 in medium low heat.
2. Wash salmon and pat dry with paper towel then drizzle with olive oil, season with garlic salt, ground black pepper and old bay seasoning, then top with lemon. Bake to 400 degrees for 15 - 20 minutes.
3. In a medium or large sauteed pan,  cook vegetable in medium heat. Add olive oil the sauteed the asparagus and cherry tomatoes for 2 - minutes season with garlic salt and ground black pepper.
4. Once vegetables are cook mixed that into the quinoa and tossed all together. You can adjust seasoning if necessary.