Lemon Dill Pan-Seared Salmon with Herb Quinoa and Roasted Asparagus

Preheat oven to 425°F. Rinse 1 cup quinoa under cold water until water runs clear. Add to a pot with 2 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.

While quinoa cooks, trim the tough ends from 1 bunch asparagus. Place on a baking sheet, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss to coat. Roast in the preheated oven for 12-15 minutes until tender-crisp.

Finely chop 3 tablespoons fresh dill and 1/4 cup parsley. Mince 3 garlic cloves. Finely dice 2 shallots. Zest and juice 1 lemon, and slice the second lemon into wedges for serving.

Pat salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for 2 more minutes for medium doneness. Remove to a plate and tent with foil.

Reduce heat to medium and add 1 tablespoon butter to the same skillet. Add diced shallots and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

Add 1/2 cup white wine to the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes until reduced by half.

Add 1/2 cup chicken broth, 2 tablespoons Dijon mustard, lemon juice from half the zested lemon, and 2 tablespoons capers. Simmer for 3-4 minutes until slightly reduced.

Remove the pan from heat and whisk in 2 tablespoons cold butter, one piece at a time, until sauce is smooth and glossy. Stir in 2 tablespoons of the chopped dill and season with salt and pepper to taste.

Fluff the cooked quinoa with a fork and stir in the remaining tablespoon of dill, 2 tablespoons parsley, lemon zest, and 1/8 teaspoon each of salt and pepper.

To serve, place a portion of herb quinoa on each plate. Arrange roasted asparagus alongside. Place a salmon fillet on top of the quinoa, then spoon the lemon-dill pan sauce over and around the salmon.

Garnish with remaining fresh parsley, additional dill sprigs if desired, and serve with lemon wedges.