Lemon Dill Salmon with Quinoa and Asparagus

Ingredients

• 340 g salmon fillets
• 300 g cooked quinoa
• 250 g asparagus
• 1.5 tbsp lemon juice
• 1.5 tbsp extra-virgin olive oil
• 10 g fresh dill
• 3 cloves garlic
• 0.6 tsp fine sea salt
• 0.3 tsp black pepper

Instructions

1. Pat the salmon fillets bone dry, especially the skin, and season both sides with the fine sea salt and black pepper. Any surface moisture turns to steam and you will never get crisp skin.
2. Heat 1 tbsp of the extra-virgin olive oil in a non-stick skillet over medium-high heat. Lay the salmon in skin-side down, press each fillet flat with a spatula for 10 seconds so the skin makes full contact, then leave it for 5-6 minutes.
3. You will see the flesh turn opaque from the bottom up; when that pale line reaches about two-thirds of the way, flip and cook 2 minutes more. The centre should still be a shade darker for moist salmon.
4. Move the fillets to a plate. Snap the woody ends off the asparagus, add the spears to the same pan with the remaining olive oil, and cook 4 minutes over high heat, rolling them once, until they are blistered in spots and bend gently.
5. Lower the heat, add the sliced garlic for 40 seconds until pale gold and fragrant, then pour in the lemon juice with 2 tbsp water and scrape the pan base clean.
6. Warm the cooked quinoa and stir most of the chopped fresh dill through it. Plate the quinoa, lay the salmon and asparagus over it, spoon the pan sauce across and finish with the remaining dill.

Nutrition (per serving)

Calories

651

Protein

44.6 g

Fat

34.8 g

Carbs

39.8 g