Pan-seared Salmon with Lemon-herb Quinoa and Roasted Asparagus

Preheat your oven to 400°F (200°C). Rinse the 1 cup of quinoa thoroughly under cold water using a fine-mesh strainer until the water runs clear to remove any bitterness.

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

While the quinoa cooks, place the 1 lb of trimmed asparagus on a baking sheet. Drizzle with 1 tbsp of olive oil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp pepper. Toss to coat evenly and roast in the oven for 12-15 minutes until tender-crisp.

Pat the 4 salmon fillets dry with paper towels (essential for crispy skin). Season flesh side with the remaining 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp pepper.

Heat the remaining 1 tbsp of olive oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, place the salmon skin-side down. Press firmly with a spatula for 10 seconds to prevent curling. Sear undisturbed for 4-5 minutes until the skin is crispy and releases easily.

Flip the salmon fillets and cook for another 2-4 minutes depending on thickness, or until the internal temperature reaches 125°F for medium-rare or 145°F for well-done.

Fluff the cooked quinoa with a fork. Stir in the lemon juice, lemon zest, 1/4 cup fresh dill, and 2 tbsp fresh parsley.

Divide the herb quinoa and roasted asparagus among four plates. Top with a seared salmon fillet.