Salmon with Quinoa, Asparagus and Salsa Verde

Ingredients

• 260 g salmon fillets
• 180 g cooked quinoa
• 300 g asparagus
• 1.5 tbsp lemon juice
• 20 g fresh parsley
• 1 tbsp capers
• 1.5 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• 2 cloves garlic
• 0.15 tsp fine sea salt

Instructions

1. Chop the fresh parsley and the capers together on a board until fine but not paste — you want to still see individual green flecks. Stir in the grated garlic, red wine vinegar, extra-virgin olive oil and half the lemon juice, and leave the salsa verde to sit so the garlic softens.
2. Snap the woody ends off the asparagus. Cook the spears in boiling water for 3 minutes, until vivid green and just tender at the thickest point, then drain well and keep warm.
3. Pat the salmon fillets dry and season with the fine sea salt. Heat a dry non-stick pan over medium-high heat and cook them skin-side down for 5 minutes, pressing flat for the first 10 seconds so the skin stays in full contact and crisps.
4. Flip and cook 2-3 minutes more. Watch the side of the fillet: the opaque line should climb almost to the top, leaving the very centre slightly translucent.
5. Fork the cooked quinoa to separate the grains and dress it with the remaining lemon juice, then divide it between two plates with the asparagus.
6. Sit the salmon on top and spoon the salsa verde generously over the fish, letting it run into the quinoa. Do not stir it in — the contrast between the raw, sharp sauce and the rich fish is the point.

Nutrition (per serving)

Calories

501

Protein

34.5 g

Fat

28.4 g

Carbs

27.7 g