Pan-Seared Salmon with Lemon Dill Quinoa

Flaky, perfectly pan-seared salmon fillets paired with a bright and zesty quinoa salad infused with fresh dill and roasted asparagus.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $7.20/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• fresh
• healthy
• quick

Ingredients

• 1 cup quinoa (uncooked)
• 2 cup vegetable broth
• 1 bunch asparagus (trimmed)
• 1 tablespoon olive oil
• 4 salmon fillets (skin-on or skin-off, 6 ounce each)
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 lemon (half sliced for garnish, half juiced)
• 0.25 cup fresh dill (chopped)

Instructions

1. Preheat oven to 400°F. In a medium saucepan, combine the uncooked quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and quinoa is fluffy. Set aside.
2. While the quinoa cooks, toss the trimmed asparagus with 1/2 tablespoon of the olive oil, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Spread in a single layer on a baking sheet. Roast in the preheated oven for 10-12 minutes, or until tender-crisp.
3. Pat the salmon fillets dry. Season evenly with the remaining 1 1/4 teaspoons of kosher salt and 3/8 teaspoon of black pepper.
4. Heat the remaining 1/2 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the salmon fillets, skin-side down if applicable. Sear for 4-5 minutes until the skin is crispy. Flip and cook for another 3-5 minutes, or until cooked to your desired doneness (internal temperature of 145°F).
5. Once cooked, remove the salmon from the skillet. To the cooked quinoa, stir in the juice from 1/2 lemon and the chopped fresh dill.
6. Serve the pan-seared salmon alongside the lemon dill quinoa and roasted asparagus, garnished with fresh lemon slices.

Notes

For a bit of extra flavor, squeeze a fresh lemon wedge over the salmon just before serving. Any leftover quinoa can be used for a quick salad.

Nutrition (per serving)

• Calories: 610
• Protein: 51.5 g
• Carbohydrates: 38.2 g
• Fat: 30.1 g
• Fiber: 6.8 g
• Sodium: 1220 mg
• Saturated Fat: 5.7 g
• Sugar: 3.2 g
• Cholesterol: 125 mg