Grilled Salmon with Asparagus and Quinoa

Judy Spencer

CSMS Magazine

Elevate your weeknight dining with this elegant, yet effortlessly simple, Grilled Salmon with Asparagus and Quinoa. A zesty marinade infuses the flaky fish with bright flavor, while the grilled asparagus adds a satisfying crunch. Served over a bed of fluffy quinoa, this well-balanced meal is as nourishing as it is delicious, proving that a gourmet-quality dinner can be on your table in just 30 minutes.

Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper, to taste
• 1 bunch asparagus, trimmed
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable or chicken broth (for cooking quinoa)
• 1 tablespoon chopped fresh parsley (optional for garnish)
• Lemon wedges, for serving

Instructions:

1. Cook the Quinoa:
   • In a medium saucepan, bring the broth (or water) to a boil.
   • Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. Prepare the Marinade:
   • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
   • Brush half of the mixture over the salmon fillets.
   • Reserve the other half for drizzling later.
3. Grill the Salmon:
   • Preheat the grill (or grill pan) to medium-high heat.
   • Lightly oil the grates.
   • Place salmon skin-side down and grill for 4–5 minutes per side, or until the fish flakes easily with a fork.
   • Remove and set aside.
4. Grill the Asparagus:
   • Toss the asparagus with a drizzle of olive oil, salt, and pepper.
   • Grill for 3–4 minutes, turning occasionally until tender-crisp and slightly charred.
5. Assemble the Dish:
   • Spoon quinoa onto each plate.
   • Top with grilled asparagus and a salmon fillet.
   • Drizzle the remaining marinade over the top.
   • Garnish with parsley and a squeeze of fresh lemon juice.

Also see: Grilled Salmon with Vegetables