Pan-Seared Salmon with Asparagus and Quinoa

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

2. 2

   While quinoa is cooking, pat salmon fillets dry with paper towels. Season both sides of the salmon with salt, pepper, dried dill, and garlic powder. Arrange lemon slices on top of each fillet, if desired.

3. 3

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place salmon fillets skin-side down (if applicable) in the skillet. Sear for 4-6 minutes per side, depending on thickness, until cooked through and flaky. The internal temperature should reach 145°F (63°C). Remove salmon from the skillet and set aside.

4. 4

   In the same skillet (or a separate one), add a drizzle of olive oil. Add the trimmed asparagus and sauté for 5-7 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper to taste. Squeeze fresh lemon juice over the asparagus.

5. 5

   To serve, divide the cooked quinoa among four plates. Place a salmon fillet next to the quinoa and arrange the sautéed asparagus alongside. Garnish with fresh chopped parsley, if using, and serve immediately.