Salmon with Quinoa and Asparagus

Name: Salmon with Quinoa and Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 5 oz Salmon fillet (skin-on or skinless as preferred); 1.5 cups Quinoa (cooked) (about 185g cooked); 1 cup Asparagus (about 134g, steamed); 1 tbsp Olive oil (for cooking salmon and drizzling)

745 kcal · 31 g protein · 10 minutes · 1 servings

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A nutritious and delicious meal featuring tender pan-seared salmon, fluffy quinoa, and perfectly steamed asparagus. This dish balances rich flavors and textures, making it a wholesome option for a satisfying lunch or dinner.

745 kcal 31 g protein 10 minutes

Ingredients

Salmon fillet 5 oz
Quinoa (cooked) 1.5 cups
Asparagus 1 cup
Olive oil 1 tbsp

Method

Prepare the Quinoa. If you don't have cooked quinoa ready, rinse 1/2 cup of dry quinoa under cold water to remove its natural bitterness. In a small pot, combine rinsed quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Tip: Rinsing quinoa removes saponins which can taste bitter.
Steam the Asparagus. Wash the asparagus and trim off the tough woody ends (usually the bottom 1-2 inches). Place asparagus in a steamer basket over boiling water, cover, and steam for 4-5 minutes until tender but still crisp. If you don't have a steamer basket, you can place asparagus in a microwave-safe dish with a tablespoon of water, cover loosely, and microwave for 3-4 minutes.
Tip: Avoid overcooking asparagus to keep its vibrant green color and crunch.
Cook the Salmon. Pat the salmon fillet dry with paper towels to ensure a good sear. Heat olive oil in a non-stick skillet over medium-high heat. When the oil is hot and shimmering, place the salmon fillet skin-side down (if it has skin) in the pan. Cook for about 4-5 minutes without moving it to get a crispy skin. Carefully flip the salmon and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
Tip: Use a spatula to gently lift the salmon when flipping to avoid breaking the fillet.
Plate and Serve. Place the cooked quinoa on your plate, arrange the steamed asparagus alongside, and top with the cooked salmon fillet. Drizzle a little extra olive oil over the asparagus and quinoa if desired. Optionally, season with salt and pepper to taste.
Tip: Add a squeeze of lemon juice over the salmon for a fresh, bright flavor.

Pro tips

Make sure to dry the salmon well before cooking to get a nice crispy crust.
Cook quinoa in advance and store it in the fridge to save time on busy days.