Herb-Crusted Salmon with Lemon Quinoa and Roasted Asparagus
Ingredients
- 4 4 oz eachsalmon fillets (skin-on)
- 1 cupquinoa
- 2 cupsvegetable broth
- 1 poundasparagus
- 3 tablespoonfresh dill
- 3 tablespoonfresh parsley
- 2lemon
- 2 clovesgarlic
- 4 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 2 garlic cloves.
- 02
Finely chop 3 tablespoon fresh dill and 3 tablespoon fresh parsley. Mix with minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the herb crust.
- 03
Trim tough ends from 1 pound asparagus.
- 04
Cut 2 lemons in half; cut one half into wedges for serving.
Method
- 01
Preheat oven to 400°F. Place a rimmed baking sheet in the oven to heat.
- 02
In a small saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
- 03
While quinoa cooks, toss asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread on the hot baking sheet and roast for 12–15 minutes until tender and lightly browned.
- 04
Pat salmon fillets dry. Rub skin-side down with 1 tablespoon olive oil and season with 1/4 teaspoon salt and a pinch of black pepper. Press the herb mixture firmly onto the flesh side of each fillet.
- 05
Transfer salmon skin-side up to the baking sheet with asparagus. Roast for 10–12 minutes until salmon is cooked through and flakes easily with a fork.
- 06
Fluff quinoa and stir in the juice of 1 lemon, the remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Divide quinoa, asparagus, and salmon among four plates. Garnish with a lemon wedge and serve immediately.
Spice Tips
For subtle warmth, add 1/4 teaspoon red pepper flakes to the herb crust. If you prefer more herbaceous depth, incorporate a teaspoon of grated lemon zest into the herb mixture. For brightness, finish each plate with a small pinch of fleur de sel and a crack of fresh pepper.