Pan-Seared Salmon with Herbed Quinoa and Grilled Asparagus

Step 1: Rinse the quinoa

Rinse the quinoa under cold water until the water runs clear.

Step 2: Cook the quinoa

In a medium saucepan, bring the quinoa and broth to a boil. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 15-20 minutes.

• 1 cup quinoa
• 2 cups broth

Step 3: Grill the asparagus

Preheat a grill or grill pan over medium heat. Toss the asparagus with olive oil, salt, and pepper. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and lightly charred. Set aside.

• 1 lb asparagus
• 2 tablespoons olive oil
• Salt and pepper to taste

Step 4: Cook the salmon

Season the salmon fillets with salt and pepper. Heat a large skillet over medium-high heat and add the salmon fillets, skin-side down. Cook for 4-5 minutes, until the skin is crispy and browned. Flip the fillets and cook for an additional 2-3 minutes, until the salmon is cooked to your desired doneness.

• 4 salmon fillets
• Salt and pepper to taste

Step 5: Finish the quinoa

Fluff the cooked quinoa with a fork and stir in the chopped fresh herbs. Season with salt and pepper to taste.

• Cooked quinoa from step 2
• 1/4 cup chopped fresh herbs (such as parsley, dill, or chives)
• Salt and pepper to taste

Step 6: Serve

To serve, divide the herbed quinoa among plates and top with a salmon fillet. Serve with grilled asparagus and lemon wedges on the side.