Pan-Seared Salmon with Roasted Asparagus and Quinoa

Step 1 · Cook the Quinoa

Combine the rinsed quinoa and water in a small saucepan with a pinch of the salt. Bring to a boil, cover, and simmer on low for 15 minutes. Rest 5 minutes off the heat, then fluff.

• Quinoa, rinsed
• Water
• Salt

Step 2 · Roast the Asparagus

Heat the oven to 425°F. Toss the trimmed asparagus with 1 tablespoon of the olive oil and some of the salt and pepper. Roast for 10-12 minutes until tender and lightly browned.

• Asparagus, trimmed
• 1 tbspOlive Oil
• Salt
• Black Pepper

Step 3 · Season the Salmon

Pat the salmon fillets dry and season with the remaining salt and pepper.

• Salmon, fillets
• Salt
• Black Pepper

Step 4 · Sear the Salmon

Heat the remaining olive oil in a skillet over medium-high heat. Place the fillets skin-side down and cook about 4 minutes until the skin is crisp, then flip and cook 2-3 minutes more until just cooked through.

• Olive Oil

Step 5 · Plate

Divide the quinoa among plates, top with the salmon and asparagus, and serve with lemon wedges for squeezing.

• 1 cupQuinoa, rinsed
• ×4Salmon, fillets
• 1 bunchAsparagus, trimmed
• ×1Lemon, cut into wedges