Ingredients

• 6 oz salmon fillet, skin on or off
• 1/2 cup quinoa (dry)
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 lemon, juiced and zest of whole lemon
• 2 tbsp fresh parsley, chopped (or dill)
• Salt, to taste
• Black pepper, to taste

Instructions

1. 1.Cook Quinoa: Rinse quinoa thoroughly under cold water. Combine 1/2 cup quinoa with 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.
2. 2.Prepare Vegetables: While quinoa cooks, toss the cut asparagus and halved cherry tomatoes with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper in a medium bowl.
3. 3.Season Salmon: Pat the salmon fillet dry with a paper towel. Season generously with salt and pepper on both sides. Zest the lemon over the salmon.
4. 4.Cook Salmon & Vegetables: Heat the remaining 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Once hot, add the salmon fillet, skin-side down if applicable. Cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. In the same pan, or a separate one if preferred, add the seasoned asparagus and cherry tomatoes. Sauté for 5-7 minutes, stirring occasionally, until the asparagus is crisp-tender and the tomatoes begin to soften.
5. 5.Finish & Assemble: Remove salmon and vegetables from the skillet. To the cooked quinoa, stir in the remaining minced garlic, fresh lemon juice, and chopped parsley. Fluff well. To serve, create a bed of lemon-herb quinoa, top with the cooked salmon, and arrange the sautéed asparagus and cherry tomatoes alongside. Serve immediately.

Nutrition Information

Why this recipe