Name: Quinoa Primavera with Lemony Salmon & Asparagus
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 709 ½ ml chicken or vegetable broth; 1 ½ small bunches Italian (flat-leaf) parsley; 3 lemons; 1 ½ cups quinoa; 1.02 kg salmon fillet; 3 shallots; black pepper; butter, unsalted; salt

Quinoa Primavera with Lemony Salmon & AsparagusQuinoa Primavera with Lemony Salmon & Asparagus — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 small bunches asparagus

709 ½ ml chicken or vegetable broth

1 ½ small bunches Italian (flat-leaf) parsley

3 lemons

1 ½ cups quinoa

1.02 kg salmon fillet

3 shallots

black pepper

butter, unsalted

salt

Instructions

In a small saucepan, combine the quinoa and broth; bring to a boil.

While the water comes to a boil, wash and dry the fresh produce.

Once the water is boiling, reduce the heat to a simmer and cover; cook for 15 minutes. Once cooked, remove from the heat and let it stand, covered, for 5 minutes.

Juice 1 ½ of the lemons into a small bowl and cut the remaining lemon into wedges for serving.

Heat a skillet over medium heat.

Place the salmon on a plate, drizzle with half of the lemon juice and season with salt and pepper on both sides.

Add butter to the skillet and swirl to coat the bottom.

Place the salmon skin-side-down in the skillet; cook until the flesh is opaque, 2 to 4 minutes per side. Transfer to a plate.

Peel and mince the shallots; transfer to a small bowl.

Snap (or cut) off and discard the woody ends of the asparagus; cut the spears on an angle into 5-cm pieces.

Once the salmon has been transferred, add more butter to the skillet, then add the shallots. Cook, stirring frequently, until the shallots are softened, 2 to 3 minutes.

Add the asparagus and season with salt and pepper; cook, stirring occasionally, until just tender, 5 to 7 minutes.

While the asparagus cooks, shave the parsley leaves off the stems; discard the stems and roughly chop the leaves.

Once cooked, remove the asparagus from the heat; stir in most of the parsley (save a little for garnishing) and drizzle with the remaining lemon juice.

Uncover the quinoa and fluff with a fork; add to the asparagus and stir to combine.

Divide the quinoa and asparagus mixture between plates, top with the salmon, and garnish with the remaining parsley. Serve with lemon wedges for squeezing over top. Enjoy!

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