30 minutes
2 servings
Lemon-Dill Salmon with Charred Asparagus and Quinoa Pilaf
Savor this flavorful blend of pan-seared salmon accented with fresh lemon and dill, nestled alongside charred asparagus and a light quinoa pilaf, for a refreshing, nutritious meal.
Ingredients
- 4-6 oz salmon fillet, skin-on
- 1 cup asparagus, trimmed
- 1/2 cup quinoa
- 1 lemon, sliced
- 1 tbsp fresh dill, chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup vegetable broth (or water)
- 1 clove garlic, minced
Instructions
- Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- Heat 1/2 tbsp olive oil in a large skillet over medium-high heat. Season the salmon fillet with salt, pepper, and half of the dill. Place the salmon skin-side down in the skillet and cook for 3-4 minutes on each side until crispy and cooked through. Remove from skillet.
- In the same skillet, add another 1/2 tbsp olive oil and the garlic. Add the asparagus and cherry tomatoes, cooking until charred and tender, about 5-7 minutes. Season with salt, pepper, and the remaining dill.
- Serve the salmon with a squeeze of fresh lemon juice alongside the charred asparagus and a generous scoop of quinoa pilaf. Garnish with lemon slices.
Nutritional Information
High protein, rich in omega-3s, low carb