Malzemeler

• 2 (6-ounce) salmon fillets, skin on or off
• 1 bunch (about 1 pound) asparagus, woody ends trimmed
• 1/2 cup uncooked quinoa
• 1 cup low-sodium vegetable broth or water
• 2 tablespoons olive oil, divided
• 1 lemon, half sliced for garnish, other half for juice and zest
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped (or dill)
• Salt and freshly ground black pepper, to taste

Talimatlar

1. 1.Rinse quinoa thoroughly under cold water. Combine quinoa and vegetable broth (or water) in a small saucepan. 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. Fluff with a fork.
2. 2.Preheat oven to 400°F (200°C). On a baking sheet, toss asparagus with 1 tablespoon of olive oil, salt, and pepper. Arrange in a single layer. Roast for 10-12 minutes, or until tender-crisp.
3. 3.While asparagus roasts, pat salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
4. 4.Once the oil is shimmering, carefully place salmon fillets skin-side down (if applicable) in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until golden brown and cooked through to your desired doneness. A 6-ounce fillet typically cooks in 8-10 minutes total.
5. 5.While salmon cooks, add minced garlic and lemon zest from half the lemon to the fluffed quinoa. Stir in chopped fresh parsley (or dill) and a squeeze of fresh lemon juice. Taste and adjust seasoning as needed.
6. 6.Serve the pan-seared salmon alongside the lemon-herb quinoa and roasted asparagus. Garnish with fresh lemon slices.

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