Selenium-rich Seared Wild Salmon with Lemon-dill Quinoa

Rinse 1/2 cup of quinoa thoroughly under cold water to remove saponins. In a small saucepan, combine the quinoa with 1 cup of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.

While quinoa cooks, snap the woody ends off the asparagus and cut into 2-inch pieces. Halve the cherry tomatoes.

Pat the salmon fillets dry with a paper towel. Season the skin and flesh side with salt and pepper.

Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down. Press firmly for 10 seconds to prevent curling. Cook for 4-5 minutes until skin is crispy. Flip and cook for 1-2 minutes until medium-rare to medium (125°F-130°F internal).

Remove salmon to a plate to rest. Reduce heat to medium. In the same pan (utilizing the salmon oils), add the remaining 1 tbsp olive oil, minced garlic, and asparagus. Sauté for 3 minutes until asparagus is tender-crisp.

Add the cherry tomatoes to the pan and blister for 1 minute. Remove from heat.

Fold the sautéed vegetables, chopped dill, lemon juice, and lemon zest into the cooked quinoa.

Plate the warm quinoa salad and top with the salmon fillet, crispy skin side up. Garnish each plate with 1 finely shaved Brazil nut.