Pan-seared Salmon with Roasted Asparagus and Quinoa

Rinse 1 cup of quinoa thoroughly under cold water. Combine the rinsed quinoa with 2 cups of vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.

Preheat your oven to 400°F (200°C). On a baking sheet, toss 1 pound of trimmed asparagus spears with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange in a single layer and roast for 10-12 minutes, or until tender-crisp.

Pat dry 2 (6-ounce) salmon fillets with paper towels. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

Once the oil is shimmering, carefully place the salmon fillets skin-side down (if applicable) into the hot skillet. Sear for 4-5 minutes per side, depending on thickness, until the salmon is cooked through and easily flakes with a fork. Reduce heat slightly if browning too quickly.

Divide the cooked quinoa among plates. Arrange the roasted asparagus and pan-seared salmon alongside the quinoa. Garnish with 1 tablespoon of fresh chopped dill and serve immediately.