Seared Chinook Salmon with Creamy Dill Sauce, Herbed Quinoa and Roasted Asparagus

Rinse 1.5 cups quinoa thoroughly under cold water using a fine-mesh strainer. Drain well.

In a medium saucepan, combine the rinsed quinoa with 3 cups vegetable broth and 1/4 teaspoon salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.

While the quinoa cooks, prepare the vegetables. Wash 1 bunch of asparagus and trim the woody ends. Cut into 2-inch pieces.

Wash 1 pint of cherry tomatoes and cut them in half.

Preheat the oven to 425°F (220°C).

On a large baking sheet, toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer on one side of the baking sheet.

On the other side of the baking sheet, place the cherry tomato halves. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Roast the vegetables for 12-15 minutes, until the asparagus is tender-crisp and the tomatoes are beginning to soften and caramelize.

While the vegetables roast, prepare the dill sauce. Finely chop 1/3 cup fresh dill and 2 tablespoons fresh chives.

Peel and finely mince 1 medium shallot and 2 garlic cloves.

In a medium bowl, combine 3/4 cup Greek yogurt, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 2 tablespoons capers (drained), 2 teaspoons dijon mustard, 1 teaspoon honey, most of the chopped dill (reserve 1 tablespoon for garnish), 1 tablespoon chopped chives (reserve the rest for garnish), the minced shallot, and 1 minced garlic clove.

Stir the sauce ingredients until well combined. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning if needed. Set aside.

Pat dry 1.5 pounds of Chinook salmon fillets with paper towels. Cut into 4 equal portions if not already portioned.

Season both sides of the salmon fillets with salt and pepper.

Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.

Place the salmon in the skillet, skin-side down (if skin-on). Cook for 4-5 minutes without moving until the skin is crispy and the salmon is cooked about 3/4 of the way up the sides.

Carefully flip the salmon and cook for another 2-3 minutes until just cooked through but still moist in the center. The salmon should flake easily but still appear slightly translucent in the center.

While the salmon cooks, fluff the quinoa with a fork. Mince 1 garlic clove and add it to the quinoa along with 2 tablespoons butter, 1 tablespoon lemon juice, and the remaining chopped chives. Stir to combine and season with additional salt and pepper to taste.

To serve, divide the herbed quinoa among four plates. Place a salmon fillet on each plate and arrange the roasted asparagus and cherry tomatoes alongside.

Spoon the creamy dill sauce over or alongside the salmon. Garnish with the reserved fresh dill and lemon wedges from the remaining lemon.