Ingredients:

  • 2 (6 oz / 170g) salmon fillets, skin on
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 lemon, cut into wedges (for serving)
  • 1 cup quinoa, rinsed (180g)
  • 2 cups vegetable broth (480ml)
  • 1 tablespoon olive oil (15ml)
  • 1 clove garlic, minced
  • Zest and juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley (or other fresh herbs like dill, chives) (3g)
  • Salt and pepper to taste
  • 1 bunch asparagus, trimmed (approx. 1 lb / 450g)
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon sea salt (1g)
  • 1/8 teaspoon black pepper (0.5g)
  • 1/4 teaspoon garlic powder (0.75g) (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare asparagus by trimming tough ends and tossing with olive oil, salt, pepper and optional garlic powder.
  2. Spread asparagus in a single layer on baking sheet and roast for 10-12 minutes, or until tender-crisp.
  3. While asparagus roasts, cook quinoa in saucepan. Sauté garlic in olive oil, add quinoa and broth, bring to boil, then reduce heat and simmer covered for 15 minutes, or until liquid is absorbed. Fluff with fork and stir in lemon zest, juice, and herbs. Season to taste.
  4. Pat salmon fillets dry and season with salt and pepper. Heat olive oil in skillet over medium-high heat. Sear salmon skin-side down for 5-7 minutes, until skin is crispy and golden brown. Flip and cook for 2-3 minutes more, or until cooked through. (Internal temp 145°F/63°C).
  5. Divide quinoa and asparagus between two plates. Top with seared salmon fillets. Garnish with lemon wedges.