Grilled Salmon with Lemon-Dill Sauce and Asparagus

Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed.

While quinoa cooks, prepare the lemon-dill sauce. In a small bowl, combine 1/2 cup Greek yogurt, 2 tablespoons of chopped fresh dill, juice of 1 lemon, 1 minced garlic clove, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and refrigerate until ready to serve.

Trim the woody ends from 1 bunch of asparagus and halve 1 cup of cherry tomatoes. Toss the vegetables with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Pat 12 oz of salmon fillets dry with paper towels. Rub with 1 tablespoon olive oil and season with remaining 1/2 teaspoon salt and remaining black pepper.

Preheat grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.

Place salmon skin-side down on the grill and cook for 4-5 minutes. Carefully flip and cook for another 3-4 minutes until the internal temperature reaches 145°F and fish flakes easily with a fork.

While salmon cooks, place asparagus and tomatoes in a grill basket or on a piece of foil with holes poked in it. Grill for 5-7 minutes, turning occasionally, until asparagus is tender-crisp and tomatoes begin to burst.

Fluff the cooked quinoa with a fork and stir in 1 tablespoon olive oil, juice of half a lemon, and 1 tablespoon chopped fresh dill.

Serve salmon over quinoa with grilled vegetables on the side. Drizzle with lemon-dill sauce and garnish with remaining fresh dill and lemon wedges from the remaining half lemon.