Ingredients:

  • 2 center-cut salmon fillets (6oz each), skin-on
  • 0.5 lb asparagus, woody ends trimmed
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup white or tri-color quinoa, rinsed
  • 2 cups vegetable broth
  • 1.5 large lemons (total), juiced and zested
  • 1 tbsp fresh parsley, chopped
  • 0.25 cup extra virgin olive oil
  • 1 clove garlic, grated
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, minced

Instructions:

  1. Place rinsed quinoa in a saucepan over medium heat for 2 minutes to toast. Add vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until liquid is absorbed and tails sprout. Fluff with a fork and stir in juice from half a lemon and fresh parsley.
  2. While quinoa cooks, whisk together 0.25 cup extra virgin olive oil, the zest and juice of one large lemon, grated garlic, Dijon mustard, and minced dill to create the dressing.
  3. Pat salmon fillets extremely dry with paper towels. Rub the salmon and trimmed asparagus with avocado oil, then season with kosher salt and black pepper.
  4. Preheat grill to high heat (400°F+). Place salmon skin-side down and asparagus on the grates. Grill salmon for 5-6 minutes. Grill asparagus for 4 minutes, turning occasionally until vibrant green with dark char marks.
  5. Flip the fish and cook for another 2-3 minutes until it reaches an internal temp of 145°F (63°C). Rest the salmon for 5 minutes to allow carryover cooking to reach 145°F. Divide quinoa and asparagus into two bowls, top with salmon, and drizzle generously with the lemon-dill sauce.