Salmon with Quinoa and Roasted Asparagus

Ingredients

• Salmon fillet 5 oz
• Quinoa, cooked 2 cups
• Asparagus, roasted 1 cup
• Olive oil 1.5 tbsp
• Salt to taste
• Black pepper to taste
• Lemon wedge 1 wedge

Method

1. Prepare the Quinoa. If you haven't cooked quinoa yet, rinse 1/2 cup of dry quinoa under cold water using a fine mesh strainer. Then, combine it with 1 cup of water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. You can prepare this ahead of time to save time.
   Tip: Rinsing quinoa removes its natural bitter coating called saponin.
2. Preheat Oven and Prepare Asparagus. Preheat your oven to 425°F (220°C). Trim the tough ends off the asparagus by bending each stalk gently until it snaps naturally. Place the asparagus on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.
   Tip: Use a rimmed baking sheet to prevent oil from spilling in the oven.
3. Roast the Asparagus. Place the baking sheet with asparagus in the preheated oven. Roast for 12-15 minutes, turning once halfway through, until the asparagus is tender and slightly browned.
   Tip: Check asparagus at 12 minutes to avoid overcooking.
4. Prepare the Salmon Fillet. While the asparagus roasts, pat the salmon fillet dry with paper towels. Season both sides with salt and pepper. Heat 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
   Tip: Drying the salmon helps achieve a nice sear.
5. Cook the Salmon. Place the salmon fillet skin-side down (if it has skin) in the hot skillet. Cook without moving it for about 4-5 minutes until the skin is crispy and the fish is cooked about two-thirds of the way through. Flip the salmon carefully and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
   Tip: Use a spatula to gently flip the salmon to keep it intact.
6. Plate and Serve. On a plate, place the cooked quinoa as a base. Arrange the roasted asparagus alongside. Place the cooked salmon on top or beside the quinoa. Optionally, squeeze a lemon wedge over the salmon for added brightness.
   Tip: Serve immediately for the best flavor and texture.

Pro tips

• Use fresh salmon for the best taste and texture.
• If you want to save time, cook quinoa and roast asparagus simultaneously since their cook times overlap.