Spinach and Basil Pesto Salmon with Asparagus and Lemon Quinoa - WeCollab

Ingredients

• 2 cups fresh baby spinach
• 1 cup basil leaves
• 1/4 cup mint
• juice of one lemon
• 2 cloves whole garlic
• 1/4 cup slivered almonds
• salt and pepper to taste
• (2) 4 ounce salmon filets
• 2 tablespoons olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• Add additional lemon zest and chopped basil for garnish