Lemon and Dill Salmon with Quinoa and Roasted Asparagus

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.

While the quinoa cooks, place the asparagus on the prepared baking sheet. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat evenly and arrange in a single layer on one side of the baking sheet.

In a small bowl, combine 2 tbsp of olive oil, the zest and juice of half a lemon, 2 minced garlic cloves, 2 tbsp of chopped dill, 2 tsp of Dijon mustard, 1 tsp of honey, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well to create the marinade.

Pat the 4 salmon fillets dry with paper towels and place them on the other side of the baking sheet, skin-side down. Brush each fillet generously with the lemon-dill marinade.

Place the baking sheet in the preheated oven and roast for 10-12 minutes, or until the salmon is just cooked through and the asparagus is tender-crisp.

While everything is roasting, fluff the cooked quinoa with a fork. Stir in 1 tbsp of olive oil, 1 tbsp of chopped dill, 1 cup of halved cherry tomatoes, the juice from the remaining half lemon, 1/4 tsp salt, and 1/4 tsp black pepper. Add a pinch of red pepper flakes if desired.

To serve, divide the quinoa mixture among four plates. Top each with a salmon fillet and arrange the roasted asparagus on the side. Garnish with sliced green onions, any remaining dill, and lemon wedges cut from the remaining half of the lemon.